Lentil Soup recipe
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Ingredients
- 1 onion, chopped ¼ 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 ½ cup spinach, rinsed and thinly sliced 2 tablespoons vinegar salt to taste ground black pepper to taste
Nutrition Info
- 348.6 caloriescarbohydrate: 48.2 gcholesterol: : -fat: 10 gfiber: 22.2 gprotein: 18.3 gsaturatedFat: 1.4 gservingSize: -sodium: 130.5 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Lentil Soup
Directions
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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.
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.