lentil soup

Yield: 1 serving
Community Recipe from


  • lentils


  1. 1 onion, chopped
  2. 1/4 cup olive oil
  3. 2 carrots, diced
  4. 2 stalks celery, chopped
  5. 2 cloves garlic, minced
  6. 1 teaspoon dried oregano
  7. 1 bay leaf
  8. 1 teaspoon dried basil
  9. 1 (14.5 ounce) can crushed tomatoes
  10. 2 cups dry lentils
  11. 8 cups water
  12. 1/2 cup spinach, rinsed and thinly sliced
  13. 2 tablespoons vinegar
  14. salt to taste
  15. ground black pepper to taste
  16. Check All Add to Shopping List .Directions
  17. 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.
  18. 2.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.
February 2013

This recipe is a personal recipe added by kendel and has not been tested or endorsed by MyRecipes.

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