Lentil Soup

Submitted By: Downhome

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Difficulty: easy Prep Time: Total Time:

1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
1 bay leaf
1 tsp dried oregano
1 tsp dried basil
2 cups dried lentils
6 cups of water
1 (14.5 oz) can of crushed tomatoes
1/2 cup spinach, rinsed and thinly sliced
2 tbsp red wine vinegar
salt to taste
ground black pepper to taste

Gather the ingredients. 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, about 40 minutes. When ready to serve, stir in the spinach and cook until it wilts. Stir in vinegar and season with salt and pepper; taste and adjust as needed. Yields eight servings.