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Lentil Soup
Submitted by:  Marie
    

 

 
  Prep Time:  45 Minutes
Cook Time:  50 Minutes

 

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread. "
 
Ingredients
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
   
Directions
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.

 
 
Makes 6 servings

 

 
Nutrition at a glance
Servings Per Recipe: 6
amount
per serving
Calories 339
Protein 20g
Total Fat 10g
Sodium 127mg
Cholesterol -
Carbohydrates 47g
Fiber -