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Tomato, Bio-Bud Lentil and Spinach Soup

Tomato, Bio-Bud Lentil and Spinach Soup
Shasha Bio-Bud sprouted Lentils

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DifficultyIntermediate
Prep Time20 minsCook Time10 minsTotal Time30 mins

 1 tbsp olive oil
 2 stalks celery, chopped
 1 medium onion, chopped
 2 cloves garlic, minced
 1 tsp dried basil leaf
 ½ tsp each dried oregano and thyme leaves
 1 pinch each dried rosemary leaves, crumbled, and pepper
 3 cups vegetable stock
 2 ounces of lemon juice
 1 can (28 oz/796 ml)diced tomato, including juice
 450 g sprouted Bio-Bud Lentils, soaked 30 min and cooked for 15 to 20 min- and drained
 3 cups fresh baby spinach leaves
 Freshly grated Parmesan cheese (optional)

1

Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes.

2

Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and a couple ounces of lemon juice for taste.

3

Bring to a boil, reduce heat and simmer covered for 5 minutes.

4

Stir in spinach leaves until wilted, about 30 seconds.

5

Serve with Parmesan, if desired.

Ingredients

 1 tbsp olive oil
 2 stalks celery, chopped
 1 medium onion, chopped
 2 cloves garlic, minced
 1 tsp dried basil leaf
 ½ tsp each dried oregano and thyme leaves
 1 pinch each dried rosemary leaves, crumbled, and pepper
 3 cups vegetable stock
 2 ounces of lemon juice
 1 can (28 oz/796 ml)diced tomato, including juice
 450 g sprouted Bio-Bud Lentils, soaked 30 min and cooked for 15 to 20 min- and drained
 3 cups fresh baby spinach leaves
 Freshly grated Parmesan cheese (optional)

Directions

1

Heat oil in large saucepan over medium heat. Add celery, onion and garlic and cook until softened, about 5 minutes.

2

Stir in seasonings, vegetable stock, tomatoes, Bio-Bud lentils and a couple ounces of lemon juice for taste.

3

Bring to a boil, reduce heat and simmer covered for 5 minutes.

4

Stir in spinach leaves until wilted, about 30 seconds.

5

Serve with Parmesan, if desired.

Tomato, Bio-Bud Lentil and Spinach Soup