Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Prep Time::15 mins
Cook Time:: 1 hr 20 mins
Total Time:: 1 hr 35 mins
Servings::8
Yield::8 servings
Ingredients
¼ cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups dry lentils
8 cups water
1 (14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
Directions
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.
Dotdash Meredith Food Studios
Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Dotdash Meredith Food Studios
Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
Dotdash Meredith Food Studios
When ready to serve, stir in spinach and cook until it wilts.
Dotdash Meredith Food Studios
Stir in vinegar and season with salt and pepper; taste and adjust as needed.
Dotdash Meredith Food Studios
Serve hot and enjoy!
DOTDASH MEREDITH FOOD STUDIOS