Lemony Lentil & Spinach Soup

• 2 tablespoons olive oil
• 2 cups onions, chopped
• 1 cup celery, chopped fine
• 1 cup carrot, shredded
• 3 -4 garlic cloves, minced
• 14 teaspoon dry crushed red pepper
• 9 cups chicken broth
• 3 cups cooked lentils (leftover lemony lentils)
• 1 (6 ounce) bag spinach
• 1 cup ditalini
• 1 lemon, zest of
• 1 lemon, juice of

1. In soup pot, heat oil and then add onions, celery, carrots, garlic and pepper.
2. Cook about 10 minutes, or until soft.
3. Add spinach and cook until wilted, about 5 minues.
4. Add chicken broth.
5. Add lemony lentils, pasta, zest and juice.
6. Stir well to combine.
7. Cook until pasta is done (about 10 minutes).

olive oil, onions, celery, carrot, garlic, red pepper, chicken broth, spinach, ditalini, lemon, lemon

Taken from www.food.com/recipe/lemony-lentil-spinach-soup-186669 (may not work)