Kristi Whitley


Red Lentil Spinach Soup
• 1 yellow onion, diced
• 2-3 cloves garlic, minced
• 1 1/2 cups red lentils
• 6 cups vegetable broth
• 1 tsp cumin
• 1 tsp dried parsley
• Juice of 1 lemon
• Salt to taste
• 3 handfuls baby spinach

1. In a large stock pot , add all the ingredients except for the spinach. Bring to a boil, then cover, turn down the heat, and simmer until the lentils are soft.
2. Lastly, add the spinach and cook just long enough for it to wilt.
3. Serve immediately or refrigerate for later.

Recipe Source: My Whole Foods life

Healthy Living