Tomato, Bio-Bud Lentil and Spinach Soup

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)

Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes.

Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and a couple ounces of lemon juice for taste.

Bring to a boil, reduce heat and simmer covered for 5 minutes.

Stir in spinach leaves until wilted, about 30 seconds.

Serve with Parmesan, if desired.