Lentil Soup

My mom told me that when she was a girl in Italy, it was her job to start cooking after school before everyone came home from working on the farm. This dish was an economical and nourishing dish to feed a family of eleven. She said she could hardly reach the stove.

Ingredients:

3 tablespoons of olive oil
1 big onion
2 or 3 cloves of garlic
2 celery stalks chopped
2 medium carrots peeled and chopped
1 large tomato seeded and cubed
1 16 oz bag of small brown lentils
1 8 oz can of tomato sauce
1 and 1/2 to 2 teaspoons of chicken base -depending on how salty you prefer it start with less then add accordingly
1 bag of chopped frozen spinach -10 oz (optional)
1/4 fresh Italian flat-leafed parsley
1/4 cup grated cheese
Bacon or pancetta

Directions:

Add the garlic, celery, carrots, tomato, and onions to a food processor. **Chop the vegetables by hand if desired.
In a large pot and add the olive oil on medium heat.
**Optional -You could fry some bacon or pancetta in the oil for more flavor. 

Add the vegetable mixture and saute it -the longer you saute the more flavor will be added to your soup.
Add 3 quarts of water and the chicken base (you may use bouillon cubes or chicken broth).
Add the clean rinsed lentils and the can of tomato sauce.
Let it come to a boil lower the heat to simmer.
Cook for 45 min.
Add the spinach and stir.
Let it come to a boil.
Cook for 5 min more.
Add salt and pepper according to your taste.



Serve it alone with or crusty bread, rice or small pasta.
Top with fat-free plain yogurt parsley and cheese if desired.
Serves 5 -8