Monday, January 18, 2016

Lentil Soup

1 onion, chopped
2 Tbs olive oil
3 carrots, diced
2 stalks celery, chopped
2 cloves minced garlic
2 tsp oregano
2 bay leaves
2 tsp dried basil
2 cans diced or crushed tomatoes
2 cups dry lentils
4 cups water
4 cups vegetarian broth
1/2 c fresh spinach, sliced
2 Tbs vinegar
salt & pepper to taste

  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, broth 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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