Lentil Soup
    1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic sautéing about 5 minutes until onions are tender. Add lentils and stir for 1-2 minutes.
    2. Add broth, celery, mushrooms, carrots, salt, pepper, bay leaf, oregano, and tomatoes. Bring to a boil. Reduce heat, cover and simmer about 30 minutes or until lentil are tender.
    3. Add spinach and simmer another 10 minutes until spinach is wilted.

From Recipes for Diabetes by University of Illinois Extension

<- fold here