1 med. onion, chopped
2 celery stalks, chopped
2 garlic cloves, chopped
Salt adn freshly ground black pepper
1 (14 1/2oz) can diced tomatoes
1 lb lentils or 1 1/4 c.
11 c. chicken broth (really, it takes 11 cups)
1 c. cooked brown rice
1 c Parmesan cheese shredded
Heat oil in large pot over med. heat. Add the onion, carrots, and celery. Add the garlic, salt, and pepper and saute until all the veges are tender, about 5 min. Add the tomatoes with juices. Simmer until the juices evaporate a little and the tomatoes break down, stirring occasionally, about 8 min. Add the lentils and mix to coat. Add the broth and stir. Add the thyme sprigs. Bring to a boil over high heat. Cover and simmer over low heat until the lentils are almost tender, about 30 min.
Stir in the rice. Season with salt and pepper, to taste.
Place small amount of spinach leaves in the bottom of serving bowl and ladle soup on top. Sprinkle Parmesan and drizzle w a bit of olive oil, and serve.
So Yummy!!! Enjoy