Ingredients
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1 tablespoon olive oil
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6 cloves garlic, minced
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1/2 cup chopped celery
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8 cups water
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24 ounces beef stock or 24 ounces broth
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2 cups dry lentils, rinsed
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1 (14 1/2 ounce) can diced tomatoes
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1 1/2 teaspoons chopped fresh oregano (or 1/2 tsp. dried)
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1 1/2 teaspoons chopped mint
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1/2 teaspoon salt
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1/2 teaspoon fresh ground black pepper
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1 (10 ounce) package frozen chopped spinach, thawed
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1 1/2 cups chopped onions
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1 cup finely chopped carrot
Instructions
- In a large stock pot, heat the oil and saute garlic, celery, onions, and carrot until veggies are tender.
- Add the water, stock, and the rinsed lentils.
- Bring mixture to a boil, then reduce heat to a simmer, cover and cook for 45 minutes or until lentils are tender, stirring occasionally.
- Add the tomatoes, along with the juice in the can, as well as the chopped herbs, and salt and pepper.
- Stir in the spinach and simmer uncovered for 15-20 minutes more.
- Re-check seasoning before serving.