Prep Time20 minsCook Time10 minsTotal Time30 mins
1 tbsp olive oil
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried basil leaf
½ tsp each dried oregano and thyme leaves
1 pinch each dried rosemary leaves, crumbled, and pepper
3 cups vegetable stock
2 ounces of lemon juice
1 can (28 oz/796 ml)diced tomato, including juice
450 g sprouted Bio-Bud Lentils, soaked 30 min and cooked for 15 to 20 min- and drained
3 cups fresh baby spinach leaves
Freshly grated Parmesan cheese (optional)
1Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes.
2Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and a couple ounces of lemon juice for taste.
3Bring to a boil, reduce heat and simmer covered for 5 minutes.
4Stir in spinach leaves until wilted, about 30 seconds.
5Serve with Parmesan, if desired.
Ingredients
1 tbsp olive oil
2 stalks celery, chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tsp dried basil leaf
½ tsp each dried oregano and thyme leaves
1 pinch each dried rosemary leaves, crumbled, and pepper
3 cups vegetable stock
2 ounces of lemon juice
1 can (28 oz/796 ml)diced tomato, including juice
450 g sprouted Bio-Bud Lentils, soaked 30 min and cooked for 15 to 20 min- and drained
3 cups fresh baby spinach leaves
Freshly grated Parmesan cheese (optional)
Directions
1Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes.
2Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and a couple ounces of lemon juice for taste.
3Bring to a boil, reduce heat and simmer covered for 5 minutes.
4Stir in spinach leaves until wilted, about 30 seconds.
5Serve with Parmesan, if desired.
Tomato, Bio-Bud Lentil and Spinach Soup
