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LENTIL SOUP

141

 

Ingredients  (Serves 6)

  • 1 onion, chopped

  • 1/4 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

  • 1/2 cup spinach, rinsed and thinly sliced

  • 2 tablespoons vinegar

  • salt to taste

  • ground black pepper to taste

Directions

  1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.