1 lb. small shrimp (cleaned and boiled)
1 cup dry lentils
2 medium sized carrots (diced)
2 medium sized celery stalks (diced)
1 medium size onion (diced)
3/4 lb. small red potatoes (cut into 1/2 in. pieces)
1 garlic clove (minced)
1 16 oz. can of Italian Style Stewed Tomatoes
8 cups chicken broth
1 tsp. sea salt
1 tsp. pepper
2 cups fresh spinach
3 cups water
1. Boil shrimp for 5 minutes. Drain well and set to the side.
2.. In a 5 quart pot, add 3 tbs. of olive oil. Over a medium heat, warm oil and add carrots, celery and onion. Cook until tender and stir occasionally. Add garlic and stir until garlic browns. Add salt and pepper.
2. Stir in stewed tomatoes (with the liquid), lentils, chicken broth, potatoes, and water. Stir with spoon. Heat to a boil. Reduce heat and cover. Simmer for 50 minutes. While soup is simmering (about 25 minutes in) add boiled shrimp. Stir in spinach 3 minutes before done. Add a pinch of extra sea salt if needed.
Serve hot. Serves 4-6 people