1 large can College Inn low sodium chicken broth + 1 small can or 3/4 gal. water
1/2 can tomato paste
12 ounces lentils (French are my favorite)
4-6 carrots
4-6 zucchinis
1 Vidalia onion
2-3 ribs celery
2-3 bags baby spinach
olive oil
red pepper flakes to taste
salt to taste (after everything cooked)
In large pot, cover bottom with olive oil (not too much – just to cover.) Saute chopped onion until translucent (about 10 minutes.) Add broth or water and 1/2 can tomato paste. Bring to boil. Chop carrots, zucchinis, celery. Add to pot after liquids are at boiling point. Add red pepper flakes. Cook down approx 30 minutes. Add more liquid if needed at this time – lentils soak up a lot of liquid. Sort and rinse lentils. Add to pot. Cook 25 – 30 minutes – stirring occasionally. Add spinach – cook additional 10 -12 minutes.
About the Cook: Sharon has been making her lentil soup for many years. The recipe is uniquely hers. She makes the soup all year round. Sharon lives in Tuckahoe, New York (Westchester County) with her husband Chris.
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