lentil soup

My little twist on a classic recipe. The recipe made a BIG pot of soup but I wanted to freeze some for future meals. It freezes very well. Enjoy.





olive oil
2 onions chopped
4 cloves garlic minced
mushrooms sliced
8 cups veggie broth
red wine
2 cups lentils
28 oz can diced tomatoes
1 cup arborio rice
1 bag fresh spinach chopped
rosemary
2 bay leaves
pepper
salt

sautee garlic and onion until onion is translucent
add mushroom and cook for a few more minutes
add broth
red wine
and lentils
simmer 30 min
add can of tomatoes and spices
remove 2 cups of broth and it. return to soup.
add arborio rice and simmer 20 min
remove from heat and add spinach
top with parmesan and eat