Dr. McDougall's Mediterranean Lentil Soup

1 onion, chopped
1 stalk celery, thinly sliced
2 small carrots, thinly sliced
2-3 cloves garlic, minced
1 1/2 cups French green lentils, rinsed
8 cups vegetable broth
1 bay leaf
1/2 teaspoon oregano
1/2 teaspoon basil
1/4 teaspoon red pepper flakes
dash salt
1/2 teaspoon freshly ground black pepper
1 14 ounce can fire-roasted diced tomatoes
2 cup chopped Yukon Gold potatoes
1 tablespoon fresh lemon juice
2 packed cups fresh spinach or kale, cut into ribbons

Saute the onions, celery, carrots and garlic in about 1/3 cup vegetable broth in a large soup pot, stirring frequently for about 5 minutes.Add the lentils and rest of vegetable broth. Bring to a boil,reduce heat to low, cover and simmer until the lentils soften, about 20 minutes. Add the bay leaf, oregano, basil, pepper flakes, salt, pepper, tomatoes and potatoes.Mix well and simmer until the potatoes are tender, about 20 minutes longer. Just before serving, remove and discard the bay leaf. Add the lemon juice and spinach or chard to the soup and let simmer gently just until the spinach wilts, about 2 minutes, or chard softens, about 5 minutes.

Serving Size: 8 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user LANAIKAYAKER.