| This recipe is liked by 2 person(s). |
Lentil soup
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| 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.
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