Lentil soup

Note…make sure you wash all veggies

Divide up into 4 or 5 (depends on how much water you add) 2 cup plastic containers. The Ziplock ones that are the screw on top. If you have 2 cup glass ones use those.

Each 2 cup plastic container will equal 1 protein, 2 veggies, 1 fat and 1 starch

1 small onion chopped

⅛ cup olive oil

2 carrots sliced or diced your call

2 stalks of celery chopped

2 cloves of garlic

1 tsp oregano

1 bay leaf

1 tsp dried basil

2 tomatoes chopped

2 cups dried lentils of your choice

8 cups water (to start)

½ cup spinach

2 tbsp white vinegar

Pepper and salt to taste.

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 mins.

Stir in lentils, add water and tomatoes. (You can add more water …The amount of water is going to depend on your personal taste) Reduce heat, and simmer for at least 1 hour. You know it is ready when veggies are cooked to how you like it. Remove from heat .

Stir in spinach until it wilts. Stir in vinegar, and season to taste with salt and pepper.

Divide up into 4 or 5 (depends on how much water you add) 2 cup plastic containers. The Ziplock ones that are the screw on top. If you have 2 cup glass ones use those.

Each 2 cup plastic container will equal 1 protein, 2 veggies, 1 fat and 1 starch

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Lentil soup