Lentil Soup
Source of Recipe
unknown
List of Ingredients
2/3 onion, chopped
2 tablespoons and 2 teaspoons olive oil
1-1/3 carrots, diced
1-1/3 stalks celery, chopped
1-1/3 cloves garlic, minced
3/4 teaspoon dried oregano
2/3 bay leaf
3/4 teaspoon dried basil
2/3 (14.5 ounce) can crushed tomatoes
1-1/3 cups dry lentils
5-1/3 cups water
1/3 cup spinach, rinsed and thinly sliced
1 tablespoon and 1 teaspoon 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.
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