Description
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Ingredients
- 1 onion, chopped
- ¼ cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- ½ cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
Instructions
- Heat oil in a large soup pot over medium heat. Add onions
- carrots
- and celery; cook and stir until onion is tender
- 3 to 5 minutes. Stir in garlic
- bay leaf
- oregano
- and basil; cook for 2 minutes.
- Stir in lentils
- and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender
- at least 1 hour.
- When ready to serve
- stir in spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
Servings: 6