Lentil-Vegetable Soup

• 1 Tbsp. olive oil
• 2 leeks (white and pale green parts only), cut lengthwise in half, then sliced crosswise
• 4 cloves garlic, minced
• 2 carrots, chopped
• 1 cup green lentils, uncooked
• 3 cups 25%-less-sodium chicken broth
• 2 cups water
• 2 cups tightly packed baby spinach leaves
• 1 tomato, chopped
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 1/4 cup Kraft 100% Parmesan Light Grated Cheese

1. Heat oil in large saucepan on medium heat.
2. Add leeks; cook and stir 5 min.
3. or until softened, adding garlic for the last minute.
4. Add carrots, lentils, broth and water; stir.
5. Bring to boil; cover.
6. Simmer on medium-low heat 25 min.
7. or until carrots are tender, stirring occasionally.
8. Stir in spinach and tomatoes; cook 1 min.
9. or just until spinach is wilted.
10. Remove from heat.
11. Stir in dressing and cheese.

olive oil, leeks, garlic, carrots, green lentils, water, baby spinach leaves, tomato, olive oil, cheese

Taken from www.kraftrecipes.com/recipes/lentil-vegetable-soup-185397.aspx (may not work)