hippie health-nut soup

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2 tablespoon unsalted butter

2 tablespoon olive oil

1 1/2 cups chopped yellow onion

1 clove garlic, minced

1 pound carrots, cut into ¼-inch pieces

1/4 pound celery, cut into ¼-inch pieces

8 to 10 cups chicken stock

two 14.5-ounce cans diced tomatoes, with juice

1 pound green lentils

two 14.5-ounce cans tomato sauce

3/4 cup uncooked long-grain brown rice

1 tablespoon chopped fresh thyme

1 tablespoon salt

1 teaspoon ground cumin

Freshly ground black pepper

10 ounces baby spinach

1 1/2 cups frozen corn kernels

 

 Heat the butter and oil in a heavy large pot over medium-high heat. Add the onion and garlic, reduce the heat to medium-low, and cook, stirring occasionally, until the onion is very tender, 8 to 10 minutes. Add the carrots and celery and continue to cook, stirring occasionally, for an additional 10 minutes. Add 8 cups of the chicken stock, diced tomatoes, and lentils. Cover and simmer for 1 hour. Raise the heat to high and bring to a boil. Add the tomato sauce, rice, thyme, salt, cumin, and pepper to taste. Reduce the heat back to medium-low and simmer, covered, for 30 minutes. Stir in the spinach and corn, and cook uncovered for 30 minutes more, adding more chicken stock if necessary.

enjoy! 
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