Snowy Day Lentil Soup

Dry lentils in beef broth with carrots, peppers, onion and celery, baby spinach and tomato sauce are added, with cumin and oregano to taste.

Ingredients:

• 1 tablespoon olive oil
• 1/4 cup chopped onions
• 1/4 cup sliced celery
• 2 tablespoons chopped celery leaves
• 2 tablespoons diced green bell pepper
• 2 tablespoons diced red Bell pepper
• 1 clove garlic, minced
• 1/4 teaspoon ground cumin
• 1/8 teaspoons ground oregano
• 2 cups beef broth
• 1 bay leaf
• 1/3 cup dry lentils (picked over and rinsed)
• 1/4 cup sliced carrots
• 1/4 cup tomato sauce
• 1 cup lightly packed baby spinach leaves
• 1/2 cup shredded white Vermont cheddar cheese

Directions:

Place oil, onions, celery, celery leaves, peppers, garlic, cumin and oregano in a saucepan on medium heat. Cook, stirring often, for 5 minutes, just until vegetables are soft. Add broth and bay leaf. Increase heat, and when it comes to a boil, add lentils and carrots. Reduce heat, cover and simmer for 25 minutes. Discard bay leaf. Stir in tomato sauce and spinach, cook for 3 more minutes. Serve topped with cheese.

Number of Servings: 2

Notes from the Cook: We actually had a couple of snowy days here recently...unusual for us! I looked in my fridge and on pantry shelves, and made up this recipe with things I had on hand.