Lemony Garbanzo and Red Lentil Soup with Spinach

This is so fresh and bright tasting.You’re gonna have two bowls  

I am trying to follow the Mediterranean diet and this is a variation from a recipe that I got from Lisa Bryan  she has a website called Downshiftology and a really great cookbook.

Here in my version I used bone broth instead of vegetable broth. I used lots more garlic, and lemon juice and  zest, and I used.marjoram in place of thyme.  I really hope she comes out with another cookbook soon because I just think she’s amazing. 

Start to finish this recipe was done in 30 minutes.  Easily serves 4 with plenty of leftovers

Lemony Garbanzo and Red Lentil Soup with Spinach

Olive oil

2 carrots

2 stocks of celery

One yellow onion

3to 8 cloves of garlic 

4 cups of chicken bone broth

2 cups of water

One bag of red lentil

3 tablespoons of marjoram

2 tablespoons of oregano

zest and juice From 2 big lemons, 

3 cups of fresh spinach, chopped

Put olive oil into your hot Dutch oven on your stove  I usually cook this on medium

Dice up the carrots, celery, and onion to the same size and cook in the olive oil until the onion is translucent

Add the garlic and cook two more minutes

Add the chicken broth and water, the lentils, the marjoram, and oregano and bring to a simmer  put the lid on and leave it cook 15 minutes, stirring occasionally  

Remove the lid and add the lemon zest and lemon juice and spinach and cook about five more minutes