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  • Writer's pictureKristen

Lentil Soup | Serves 1


Ingredients

• ¼ cup olive oil

• 1 onion, chopped

• 2 carrots, diced

• 2 stalks celery, chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• 1 teaspoon dried basil

• 1 bay leaf

• 2 cups lentils

• 8 cups water

• 1 (14.5-ounce) can crushed tomatoes

• ½ cup spinach, thinly sliced

• 2 tablespoons vinegar

• Sea salt and ground pepper to taste


Instructions

In a large soup pot, heat oil over medium heat . Add onion, carrots and celery; cook and stir until onion is tender . Stir in garlic, oregano, basil and bay leaf; cook for 2 minutes . Stir in lentils, and add water and tomatoes . Bring to a boil . Reduce heat and simmer for at least 1 hour . When ready to serve, stir in spinach and cook until it wilts . Stir in vinegar, and season to taste with sea salt, pepper and more vinegar if desired .


Recipe derived from: https://my.standardprocess.com/Products/Literature/Patient-Purification-Program-Guide

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