lentil soup

Prep time: 45 minutes
Servings: 4

Ingredients:
2 tbsp. extra virgin olive oil
3 good-sized carrots sliced thin
1 large onion chopped
½ cup sliced mushrooms
4 cups veggie stock (see previous recipe) or store bought
1 cup raw spinach
1 lb. cooked lentils
Sea salt and pepper to taste
2 sliced scallions for garnish
Sour cream or plain yogurt garnish is optional

In a soup pot, sauté the carrots, onion and mushrooms in olive oil for approximately 20 minutes. Then, pour in the veggie stock, spinach and cooked lentils. Cover and simmer over medium/high heat, stirring occasionally for another 20 minutes. Salt and pepper to taste. Plate and garnish.