Diva Tasting: Lentils and Greens Soup…

Lentils and Greens Soup


2 Cans Lentils

4 Cups Chicken Broth

1 Potato, Peeled And Cubed

1 Red Bell Pepper, Chopped

1 Onion, Chopped

1 Bag Baby Spinach Stemmed

2 Tablespoons Minced Garlic

½ Teaspoon Sea Salt

½ Teaspoon Ground Black Pepper

¼ Cup Chopped Fresh Cilantro

¼ Cup Chopped Green Onion


Step 1 Combine lentils and chicken broth in a soup pot over medium heat; bring to a boil and cook about 20 minutes.

Step 2 Saute all of the vegetables (except spinach) in a skillet until browned. Stir sauteed potato, red bell pepper, onion, garlic, salt, and pepper into the lentils; continue cooking until the potato and lentils are tender and cooked through, about 15 minutes more. Add Spinach and cook an additional 15 minutes. Add additional liquid, by the cup, if needed. Garnish with cilantro and green onion to serve. Serve with Cornbread and beverage. Serves 4-6


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