1 cup chopped tomatoes (or one 15 oz can diced tomatoes with juices)
4 oz mushrooms, chopped
1 cup chopped green beans
1/2 bunch fresh spinach
1 Tbsp tomato paste
1 Tbsp dried parsley
1 Tbsp dried oregano
1 Tbsp dried basil
salt & pepper, to taste
2 cups rice, prepared according to package directions (optional)
1/4 cup cilantro (optional)
Combine 5 cups stock, lentils, garlic, onion, salt and pepper in a large pot and bring to a boil.
Meanwhile, start chopping the other vegetables and add to the pot as they’re ready.
When the pot reaches a boil, reduce to a simmer.
Finish chopping all the vegetables and add them to the pot. Add the tomato paste and dried herbs and cover the pot, stirring every 10-20 minutes or so until the lentils have broken down, 60-90 minutes.
This is a thick soup, but there should be about 1/2″ liquid covering the vegetables at all times, so add additional stock as needed.
Serve with hot rice, pasta noodles or as-is, with optional cilantro as garnish.
Soup is amazing fresh out of the pot, but somehow becomes super amazing the next day. Enjoy!