Recipes

Wash the lentils under water and let drain.

Chop up the onion, garlic, celery and carrots.

Heat the olive oil in the pot. Once it's warm, add the onions and garlic. Sprinkle with salt, pepper and garlic salt. Lower heat, cover and cook until the onions and garlic just start to get a bit mushy.

Add the carrots and celery. Mix and cover again till the carrots and celery start to get a little mushy.

Add the lentils, mix, cover and cook for several minutes. Just be careful the heat isn't too hot, because you want the lentils to get the flavor of the veggies, but you don't want to burn them.

Add the 5 cups water and the Better Than Bouillon. Cover and bring to a boil.

In the mean time, slice the tomatoes into chunky slices.

Once the soup is boiling for about 10 minutes, add the tomato sauce, tomatoes and spinach. (If your sauce isn't sweet you can also add a tablespoon or two of sugar at this point)

Mix, cover and simmer for a half hour or until the lentils are soft.

Serve!