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.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s