Lentil and Wild Rice Soup

from Once a Month Mom

1 cup onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

2 garlic cloves, minced

1 cup wild rice

16 ounces uncooked lentils, rinsed

1 cup tomatoes

8 cups chicken broth

1 cup spinach

1 teaspoon oregano

1 teaspoon basil

1 bay leaf

salt and pepper

non-stick cooking spray

Heat heavy pot on medium. Once hot spray with non-stick cooking spray, add the onion, carrot, celery, and garlic and sweat until the onions are translucent. Add the rice lentils, tomatoes, broth, spinach and spices. Increase heat to medium high and bring to a boil. Reduce heat to low, cover and simmer until the lentils and rice are tender, approximately 35 to 40 minutes.

Freezing Directions:

Once soup is cool, transfer individual servings to pint size freezer bags and freeze flat. To serve: Defrost in refrigerator overnight, transfer contents to bowl, and heat in microwave at 50% power for 2 minutes.

+ ~ Recipe shared by Sparky from Sparky Under Wraps ~ +