- 1 tablespoon olive oil
- 1 large yellow onion diced
- 2 medium carrots diced
- 4 cloves garlic minced
- 1 teaspoon sage powder
- 1 teaspoon paprika
- 4 cups vegetable broth low sodium, or Mineral Broth
- 2 cups water
- 2 cups lentils dried
- 1 bay leaf
- 1 1/2 teaspoons salt to taste
- black pepper to taste
- 2-3 cups spinach optional, chopped (may also use kale)
- PREHEAT a large soup pot with olive oil, sauté the onion and carrots for 10 minutes until onions have browned slightly and are translucent
- Add garlic, sage, paprika, and sauté for 2 more minute
- Add the 4 cups broth and 2 cups water, lentils, bay leaf, salt, and pepper. Bring to a boil, reduce heat, cover, and simmer for 45 mins until lentils are tender. If soup is too thin uncover and simmer longer, if too thick add water
- Stir in chopped greens and let wilt for 5 minutes ( optional ). Serve immediately
Optional pressure-cooking method:
1. In a 6 or 8quart pressure cooker with lid removed, sauté onions and carrots in olive oil for about 10 minutes.
2. Add garlic, sage, paprika, and sauté for 2 more minutes.
3. Add the 4 cups broth and 2 cups water, lentils, bay leaf, salt, and pepper. Secure lid on pan. Bring heat to high. When cooker has reached pressure, lower heat to medium-low and cook for 10 to 12 minutes. Remove from heat and release pressure.
4. Remove lid and stir in chopped greens. Allow greens to wilt for 5 minutes. Serve immediately.