Lentil Soup (Serves 12, 1 cup per serving)

• 1 pound of dried lentils
• 6 cups water
• 2 cups chicken broth, low sodium
• 2 carrots, diced
• 1- 10 ounce package frozen spinach
• 1 bay leaf (optional)
• 2 tablespoons tomato paste

Directions:
1. Wash lentils and check for small stones. Put in pot with water and broth, heat on medium high.
2. Meanwhile, microwave spinach to defrost.
3. Peel and dice carrots. Add to pot.
4. Break up spinach and add to pot along with bay leaf. Dissolve tomato paste into mixture.
5. When soup comes to a boil, lower heat and simmer for about 45 minutes or until lentils are soft.

Developed by University of New Hampshire Cooperative Extension