Meatless Friday: Tomato and Lentil Soup


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Tomato and Lentil Soup

4 c. water
9 oz. dried lentils
2 c. crushed canned tomatoes
1 c. carrots diced
1 c. celery diced
1 c. onion diced
2 cloves garlic, minced
4 c. fresh spinach torn in bite-size pieces (that’s about one small bag, fresh)
1 tsp. salt
¼-1/3 c. lemon juice
1 tsp. fresh ground pepper

In large stock pot combine first five ingredients, bring to a boil, then cover and reduce heat, simmering for about 45 minutes, stirring occasionally. Add spinach, simmer another 5-8 minutes. Stir in salt, pepper, and ¼ c. lemon juice, taste broth and add more if desired. Simmer another 3-5 minutes and serve.

What’s cooking? Find all our Meatless Friday featured recipes here.

Copyright 2018 Margaret Rose Realy, Obl. OSB


About Author

Margaret Rose Realy, Obl. OSB lives an eremitic life and is the author of Cultivating God’s Garden through Lent, A Garden of Visible Prayer: Creating a Personal Sacred Space One Step at a Time, 2nd Edition, and A Catholic Gardener’s Spiritual Almanac. A freelance writer with a Benedictine spirituality, Margaret has a master’s degree in communications and is a Certified Greenhouse Grower, Advanced Master Gardener, liturgical garden consultant, and workshop/retreat leader.

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