Rustic Lentil & Potato Vegetable Soup

Ingredients

• 1 cup brown or green lentils, rinsed and drained

• 2 tablespoons olive oil

• 1 medium yellow onion, diced

• 2 cloves garlic, minced

• 2 medium carrots, peeled and diced

• 2 medium potatoes, peeled and diced

• 1 can (14.5 oz) diced tomatoes (with juices)

• 4 cups vegetable or chicken broth

• 2 cups fresh spinach or kale, chopped

• 1 teaspoon dried oregano or Italian seasoning

• Salt and black pepper to taste

• Crusty bread for serving

Instructions

1. Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, cooking for about 3 to 4 minutes until translucent and fragrant.

2. Add Veggies: Stir in the diced carrots and potatoes, cooking for another 4 to 5 minutes.

3. Simmer: Pour in the rinsed lentils, diced tomatoes (with juices), vegetable broth, and dried oregano. Season with salt and pepper. Bring the mixture to a boil.

4. Cook Lentils: Reduce the heat to low, cover, and let it simmer for about 20 to 25 minutes, or until the lentils and potatoes are tender.

5. Add Greens: Stir in the chopped spinach or kale and cook for an additional 3 to 5 minutes until wilted.

6. Serve: Ladle the hot soup into bowls and serve with a thick slice of toasted crusty bread.