Ingredients

-2 tsp extra virgin olive oil

-1 large onion, medium dice

1 large carrot, medium dice

2 ribs celery, medium dice

1/2 tsp dried thyme

-1/2 tsp dried basil

-1/2 tsp dried oregano

1 cup red lentils

1 tsp sea salt

1/2 lb spinach or swiss chard, bit sized pieces

Black pepper to taste

Preparation

  • In medium soup pot, heat olive oil and saute onion until translucent. Add carrot and celery and cook another 1-2 minutes. -Add thyme, basil, oregano, lentils and 4 cups of water.
  • Bring to a boil, covered and simmer for 30 minutes. -Add 1-2 cups of water and continue to simmer for 15 minutes, covered or until soup has reached desired consistency.
  • Add salt and greens and cook for 2 minutes more or until greens wilt -add black pepper to taste.
  • Serve hot, enjoy.