Lentil Soup

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
898
FAT
74%
CHOL
11%
SOD
76%

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Ingredients for 4 servings

2 tablespoons extra virgin olive oil (EVOO)

1 medium onion, chopped

1 carrot, peeled and chopped

1 celery rib, chopped

2 slices bacon

2 cloves garlic, sliced

1 bay leaf

1 cup dried brown lentils

3 cups chicken stock

1 cup fresh spinach (baby spinach is best) or 1/2 cup frozen spinach, thawed

1 cup cooked rice or small pasta, such as ditalini or orzo

Salt and pepper, to taste

Grated Italian cheese, for topping

Crusty bread, for mopping

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