Soup Recipes » Lentil Soup » Lentil Soup with Garlic Tomato and Spinach

Lentil Soup with Garlic Tomato and Spinach

Ingredients -

1 Onion, chopped
1/4 cup Olive Oil
2 Carrots, diced
2 Celery Stalks, chopped
2 Garlic Cloves, 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

Preparation:

1. Heat the onions, carrots and celery in oil in a large soup pot over medium heat until the onion is tender.

2. Add the next 3 herbs and cook for 2 minutes.

3. Stir in the tomatoes, lentils and water and bring the mixture to a boil.

4. Turn the heat to low, cover, and simmer for 1 hour.

5. Right before you are ready to serve, stir in the spinach and let it wilt.

6. Add the vinegar and season to taste with salt and pepper.

7. Serve hot.

Soup Making Tips -
Preparing Lentils for Cooking

	Make sure that before you cook your lentils, you make sure that you pick over them to remove any debris or lentils that have shriveled. Rinse them and drain. Add them to a pot of water, boil for 3 minutes, then reduce the heat and allow the lentils to simmer until they are tender, which generally takes about 30 minutes to 1 hour. Be careful to add tomatoes or wine to the lentils while they are cooking or the time may have to increase because of the acidity.

Soup Recipes