Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Ingredients
- olive oil: 0.25 cup
- onion: 1 piece (chopped)
- carrots: 2 piece (diced)
- stalks celery: 2 piece (chopped)
- garlic: 2 clove (minced)
- bay leaf: 1 piece
- oregano: 1 tsp (dried)
- basil: 1 tsp (dried)
- dry lentils: 2 cups
- water: 8 cups
- tomatoes: 1 can (14.5 ounce can, crushed)
- spinach, rinsed and: 0.5 cup (sliced)
- vinegar: 2 Tbsp
- salt: (to taste)
- ground black pepper: (to taste)
Metric Conversion
Stages of cooking
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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. Dotdash Meredith Food Studios
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Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Dotdash Meredith Food Studios
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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. Dotdash Meredith Food Studios
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When ready to serve, stir in spinach and cook until it wilts. Dotdash Meredith Food Studios
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Stir in vinegar and season with salt and pepper; taste and adjust as needed. Dotdash Meredith Food Studios
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Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS
