Lentil
Soup
Submitted by:
Marie |
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Prep Time:
45 Minutes
Cook Time: 50 Minutes
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"Hearty
lentil soup, chock full of veggies and very yummy. Serve with
warm cornbread. "
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| Ingredients |
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| 1 onion, chopped |
| 1/4 cup olive
oil |
| 2 carrots, diced |
| 2 stalks celery,
chopped |
| 2 cloves garlic,
minced |
| 1 teaspoon dried
oregano |
| 1 bay leaf |
| 1 teaspoon dried
basil |
| 1 (14.5 ounce) can crushed
tomatoes |
| 2 cups dry
lentils |
| 8 cups water |
| 1/2 cup spinach,
rinsed and thinly sliced |
| 2 tablespoons vinegar |
| salt to taste |
| ground black pepper
to taste |
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| Directions |
| 1 |
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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.
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| 2 |
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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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| Makes
6 servings
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Nutrition at a glance
Servings Per Recipe: 6 |
amount
per serving |
| Calories |
339 |
| Protein |
20g |
| Total
Fat |
10g |
| Sodium |
127mg |
| Cholesterol |
- |
| Carbohydrates |
47g |
| Fiber |
- |
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