Lentil Soup

Recipe from Melanie Sharp

• 1 tsp vegetable oil
• 1 onion, diced
• 1 carrot sliced
• 4 cups vegetable broth
• 1 cup dry lentils
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 bay leaves
• dash salt
• 1 c. chopped greens (spinach, kale or swiss chard)
  

Preparation:

In a large pot, sautee the onions and carrot in the vegetable oil for 3-5 minutes until onions turn clear.

Add the vegetable broth, lentils, pepper, thyme, bay leaves and salt.

Reduce heat to a simmer. Cover and cook until lentils are soft, about 45 minutes, Adding the greens for the last 20 min. of cooking. Remove the bay leaves and serve. Makes 4 servings of lentil soup.