Hearty Lentil Soup
|Onions||2 Medium, quartered|
|Celery ribs||3 , cut into 3 inch pieces|
|Carrots||3 , cut into 3 inch pieces|
|Garlic||2 Clove (10 gm)|
|Canned chicken broth||14 Ounce (1 Can)|
|Canned vegetable broth||14 Ounce (1 Can)|
|Water||2 Cup (32 tbs)|
|Dry lentils||1 Pound, rinsed|
|Frozen chopped spinach||10 Ounce, thawed (1 Box)|
|Sweet potatoes/Russet potatoes||1 Large, peeled and cut into small pieces|
|Chicken bouillon cubes||2|
|Balsamic vinegar||2 Tablespoon|
In a food processor, combine the onions, celery, carrots, and garlic and process until finely chopped.
Heat a large saucepan, coated with cooking spray, over high heat.
Add the onion mixture and cook, stirring constantly, for 2 minutes.
Add the chicken broth, vegetable broth, water, lentils, spinach, potato, and bouillon.
Bring to a boil.
Reduce the heat to low, cover, and simmer for 1 hour, or until the lentils and vegetables are soft, adding water as needed.
Stir in the vinegar.