Minnestrone Soup

1 1/4 C French green lentils

2 boxes Imagine Vegetable Broth

1 yellow onion

4 – 5 Carrots

4 zucchini

2 cans diced tomatoes w/garlic

5 – 6 cloves garlic (you can always reduce the number, but why?)

2 Tbs EVOO

1-3″ sprig fresh thyme

1 3″ sprig fresh oregano

3 C Kale, chopped, deveined cleaned

1 C Spinach per person

2 Tbs Lemon Juice

1.  Rinse and clean the lentils.  On all that is Holy use the French Green Lentils.  The brown lentils, as yummy as they are, are far too peppery for this recipe.  🙂
2. Scrub carrots cut into 1/2 ” rounds.
3. Clean and chunk onions (bite-size)
4. In EVOO, saute onions and carrots until onions are translucent
5. Add the garlic and saute two minutes longer.
6. Add canned tomatoes and lentils, vegetable broth and whole herbs.
7. Cover, bring to a boil and then reduce to simmer.  Simmer for 35 minutes.  Turn off heat and allow to sit for one hour.
8. Bring soup up to a steam, remove the whole herbs, add kale and zucchini, cover and keep it at a steam (not simmer) for 10 minutes.  Turn off the heat.
9. Stir in Lemon juice
10. Serve with a generous splash of EVOO over the top.
11. Crusty bread and real butter on the side is in order!
12. Enjoy!