Lentil Soup

Name: Lentil Soup
Total time: 95
Yield: 8
Ingredients: 0.25 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; 1 (14.5 ounce) can crushed tomatoes; 0.5 cup spinach, rinsed and thinly sliced; 2 tablespoons vinegar; salt to taste; ground black pepper to taste

Recipe by Maryellen from allrecipes.com

Dinner 2 Hr. 35 Mins.

Ingredients

8 servings

•

0.25 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
•

1 (14.5 ounce) can crushed tomatoes
•

0.5 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!