Basic Vegetarian Lentil Spinach Soup

Ingredients:
1 Box Swanson Vegetable Broth
2 cups dried French Style Lentils
1 box frozen spinach
3/4 cup pre-cooked peas (or dried peas- just remember to soak overnight with the lentils)
1/4 onion chopped
1.5 tsp minced garlic
Dash of Oregano
Dash of basil
2 Dashes of black pepper
Dash of garlic powder if you love garlic as much as I do.


Pour Box of Swanson Vegetable Broth and 2 cups of dried lentils in a pot. Toss in dried peas if you are using dried peas in this recipe. Give it a good stir and let it soak overnight. Return to pot next day and set on a medium temperature (we want a crock-pot style cooking temp). Put block of spinach in the pot (doesn't matter if its thawed). Add all other ingredients in the pot and keep it on low temp-low boil. Mix frequently to prevent the bottom from burning. After an hour or so, lentils should be fully cooked (should be moist, not mealy inside-- You should be able to easily pinch the lentil and have it smush between your finger tips). Serve in a bowl with a side of toasted pita or over rice (cooked the Persian way, not Uncle Ben).