Cooking Chronicle: Lentil and Spinach Soup

This meal is one of our favorites. I invented it after we found black beluga lentils at Trader Joe’s.

1 onion

3 cloves of garlic

2 containers of tomato sauce

2 tomato sauce containers of water

3 packages of black beluga lentils

Handful of sun-dried tomatoes

1.5 packages of spinach

salt and pepper to taste

1. Chop the onion and garlic and saute in olive oil until onions are translucent.

2. Add tomato sauce, water, lentils, and sun-dried tomatoes. Cook until boiling

3. Add spinach to soup, cook until spinach has wilted.


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