Ingredients:
- 1 large sweet onion diced
- 3 celery sticks diced
- 3 carrots diced
- 1/2 white cabbage sliced thinly
- 1 large bag/box of fresh baby spinach
- 1 x 14 ounces can of chopped tomatoes
- 1 x 15 ounces can of sweet corn water drained away or cut the corn off 2 fresh corn husks
- 1 garlic clove minced
- 3 x 32 ounces cartons of chicken or vegetable broth
- 1 lb bag of green or puy dried lentils rinsed with water
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon crushed red peppers (optional if do not like spice)
- 1 teaspoon salt & black pepper (or to your taste)
Preparation Method:
- In a large saucepan melt, butter and olive oil then add onions, celery, carrots and saute over a medium heat until onions begin to change color about 10 minutes.
- Add all the other ingredients and mix well.
- Cover saucepan and simmer over a low heat for about 1 hour, stirring occasionally.
- If the soup looks too thick add a little more broth until has the consistency you like.
- Taste and season with more salt or pepper if needed.
- Serve with a grilled cheese sandwich for a delicious lunch or light supper!