Beet Green, Chickpea & Lentil Soup

This is a quick, easy, and healthy dinner.  I used beet greens because I had an abundance of them, but feel free to use spinach instead.  

Beet Green, Chickpea & Lentil Soup

Ingredients

• 1 Tbsp. olive oil
• 1 red onion, chopped
• 3/4 cup dried lentils
• 6 cups stock (or 4 cups stock and 2 cups water)
• 1 tsp. dried mint (oregano is good too if mint isn't your thing)
• 1 bay leaf
• 2 lbs. frozen been greens, chopped (spinach works good too)
• 1 can chick peas, drained
• fresh thyme or parsley
• salt & pepper, to taste

Serves 4 - 6
Cook time: 45 minutes

Heat  olive oil in a medium to large pot over low heat; cook onion until browned, add garlic, and cook for one more minute.  Add lentils, stock, mint, and bay.  Cook for about 30 minutes until the lentils are just cooked through, then add remaining ingredients.  Cook enough to warm through and serve.