Lentil Soup

Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Ingredients

415bbd9a.jpg
  • 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.

  2. Add onions, carrots, and celery; cook and stir until onion is tender.

  3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

  4. Stir in lentils, and add water and tomatoes.

  5. Bring to a boil. Reduce heat, and simmer for at least 1 hour.

  6. When ready to serve stir in spinach, and cook until it wilts.

  7. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.