Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Lentil Soup
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Ingredients
- ¼ cup olive oil
- 1 onion chopped
- 2 carrots diced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 14.5 ounce can crushed tomatoes
- 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.
- Serve hot and enjoy!
