Lentil Soup

Name: Lentil Soup
Prep time: 10 min
Cook time: 50 min
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 dried lentils; 8 cups water; 1(14.5 ounce) can crushed tomatoes; ½ cup spinach, rinsed and thinly sliced; 2 tablespoons red wine vinegar; salt to taste; ground black pepper to taste

What could be more comforting than a bowl of lentil soup on a chilly afternoon? Crushed tomatoes, garlic, and a vegetable medley combine with lentils and fragrant herbs for an unforgettably delicious and hearty soup that the whole family will love. Add this classic soup recipe to your rotation and enjoy stick-to-your-ribs flavor any time.

Prep

10 mins

Cook

50 mins

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 dried lentils
8 cups water
1(14.5 ounce) can crushed tomatoes
½ cup spinach, rinsed and thinly sliced
2 tablespoons red wine vinegar
salt to taste
ground black pepper to taste

Instructions

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 spinach and cook until it wilts.

Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Serve hot and enjoy!

Originally from allrecipes.com

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