Lentil and White Bean Soup with Arugula

Yesterday was supposed to be Meatless Monday in the house, but it was the hub's birthday, and he requested steak.  He is incredibly supportive of my endeavors to convert us to a more healthy lifestyle, but he draws the line at birthdays.  Fair enough.  :-)

So Meatless Tuesday it is for this week.

Lentil and White Bean Soup with Arugula

Ingredients:

• 1 cup dry lentils
• 1 tablespoon coconut oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 ribs of celery, chopped
• 1-ish teaspoon cumin
• salt and pepper to taste
• 2 (15 oz.) cans white beans, drained and rinsed (I used Great Northerns)
• 1 (14.5 oz.) can petite diced tomatoes
• 5 cups water
• a couple large handfuls of arugula, washed and dried 
• feta cheese (optional)

Directions:

• Rinse the lentils and drain.  Place lentils in a bowl and cover with water; set aside to soak for an hour or so.
• Heat oil in a soup pot or dutch oven over medium heat.  Sweat the onions until translucent.  Add the carrot, celery, cumin and a few dashes of salt and pepper and stir for a minute.
• Drain the soaked lentils and add them to the pot.  Add the beans and tomatoes and water. Stir and bring to a boil.  Reduce to simmer and cook, uncovered, until the carrots and celery and lentils are tender, about 45 minutes.  Taste and add salt and pepper as necessary.
• Once the veggies are tender, add the arugula and stir it in so it wilts, about 30 seconds.
• Serve immediately with a sprinkle of feta cheese.