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!