Lentil Soup
1 Onion, Chopped
1/8 Cup Olive Oil
4 Carrots, Diced
2 Stalks Celery, Chopped
4 Cloves Garlic, Minced
2 tsp Dried Oregano
1 Bay Leaf
2 tsp Dried Basil
1 (14.5oz) Can Crushed Tomatoes
2 Cups Dry Lentils
8 Cups Low Sodium Vegetable Broth
4 Cups Spinach, Rinsed and Thinly Sliced
2Tbsp Vinegar
Ground Black Pepper to taste
1. In a large soup pot, heat oil to medium and cook/stir inions, carrots, and celery until onion is tender. Stir in garlic, bay leaf, oregano, and basil. Cook for 2 more minutes.
2. Stir in lentils and add broth 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 pepper and more vinegar if desired.
Submitted by: Rebecca K.
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