October Evening Lentil & Spinach Soup

Name: October Evening Lentil & Spinach Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 handfuls baby spinach leaves, coarsely torn; 1 bay leaf; 425 grams diced tomatoes; 1 large carrot, finely diced; 1 large stalk celery, finely diced; 1 liters chicken, veggie stock, or water (or a combination); 1 Tbsp Dijon mustard; 237 milliliters French green lentils, rinsed and drained; 2 Tbsps olive oil; 1 teaspoon salt; 3 sprigs thyme; 1 Tbsp Worcestershire sauce; 1 small yellow onion, finely diced

You can never have too many main course recipes, so give October Evening Lentil & Spinach Soup a try. This recipe covers 41% of your daily requirements of vitamins and minerals. One serving contains 648 calories, 46g of protein, and 34g of fat. This recipe serves 4. From preparation to the plate, this recipe takes roughly 45 minutes. Autumn will be even more special with this recipe. It is a good option if you're following a gluten free and dairy free diet. A mixture of olive oil, bay leaf, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.