Fresh Garden Spinach and Lentil Vegetable Soup

Ingredients

• 1/4 cup olive oil
• 1 cup diced carrot
• 1 cup diced celery
• 1 cup diced white onion
• 1 cup diced potato
• 1/2 cup diced sun-dried tomato packed in oil
• 1/2 cup fresh corn
• 1 tablespoon instant minced garlic
• 1/4 cup dried onion flakes
• 2 tablespoons curry powder
• 2 tablespoons cumin powder
• 1 bay leaf
• 12-14 cups water
• 2 cups brown lentils

• 2 (14 1/2 ounce) cans chicken broth
• 1/2 lemon, juice of
• 2 tablespoons chicken flavor instant bouillon
• 6 cups diced fresh spinach (packed)
• plain yogurt or sour cream
• diced green onion, and or fresh cilantro

Directions

1. 1

   Directions:.

2. 2

   In a large non-stick stockpot, add olive oil and sauté diced vegetables and spices for 10 minutes,stir often.

3. 3

   Add water,lemon juice, broth, bouillion and lentils.

4. 4

   Bring to boil, and then cover pot and lower to simmer for 30 minutes, stir often.

5. 5

   Add chopped spinach.

6. 6

   Cook additional 15 minutes, stirring frequently.

7. 7

   Use hand-held blender to blend/puree about 1/3 of soup- return it to pot, and stir well to thicken soup.

8. 8

   Serve in large bowl topped with your choice of yogurt or sour cream, and chopped green onion or cilantro.