Email to Anna Cilluffo      

Recipe Categories: cilly1's HOME PAGEALCOHOLICBEVERAGES APPETIZERS BARCOOKIES BEEF BEVERAGES BISCUITS BREAD BREAKFAST BROWNIES CAKES CAKESandPIES CANDY CANNING CASSEROLES CHEESECAKES COOKIES COPYCAT CROCKPOT CUPCAKES DESSERTS DIPS DONUTS ETHNIC FISHandSEAFOOD FROSTING ICECREAM IMPOSSIBLEPIES MARINADES MISCELLANEOUS MUFFINS MYCHRISTMASRECIPES PASTA PASTRIES PIES PIZZA PORK POULTRY PUDDINGSCUSTARDS QUICHE QUICKBREADS RICE ROLLS RUBS SALADandDRESSING SAUCES SCONES SIDEDISH SNACKS SOUPSandSTEWS SPREADS Substitutions VEGETABLES WEIGHTWATCHERS

LENTIL SOUP




Source of Recipe


UNKNOWN


List of Ingredients




1/4 C. OLIVE OIL
1 ONION, CHOPPED
2 CARROTS, DICED
2 STALKS CELERY, CHOPPED
2 CLOVES GARLIC, MINCED
1 BAY LEAF
1 TSP. DRIED OREGANO
1 TSP. DRIED BASIL
2 C. DRY LENTILS
8 C. WATER
1 (14 1/2 OZ.) CAN CRUSHED TOMATOES
1/2 C SPINACH, RINSED AND THINLY SLICED
2 TBSP. VINEGAR
SALT TO TASTE
GROUND BLACK PEPPER TO TASTE

Recipe



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 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.