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/ by Good Thyme Kitchen

Red Lentil Soup with Lemon and Thyme

Makes 4 ½ yellow onion, diced 2 carrots, peeled and chopped 2 stalks celery, chopped 1 teaspoon fresh thyme 2 cloves garlic, minced ½ cup fresh spinach 2 bay leaves Juice of ½ lemon 1 cup red lentils 5 cups chicken broth 1 tablespoon olive oil Pinch of salt

Heat olive oil in a large stock pot or dutch oven to medium heat. Saute onions for five minutes until soft and translucent. Add in the carrot, celery, garlic, salt and thyme and saute for two minutes. Add chicken broth, lentils and bay leaves and bring to a boil. Lower to a simmer and cook for 20-25 minutes, until lentils are softened. Remove from heat and add in spinach and lemon juice. Remove and discard bay leaves prior to serving.




Kari Backlund and Courtney Francis are the founders of They are recipe developers that focus on healthy, easy and realistic cooking that the entire family can enjoy.

Scottsdale Health March 2018

Scottsdale Health March 2018