Lentil Soup

Name: Lentil Soup
Yield: 6
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

👥 6 servings 👁️ 2 views

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

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🔗 Recipe adapted from AllRecipes

#Soup

📊 At a Glance

Serves 6

Difficulty Hard

Nutrition Facts

Servings per recipe 6

Serving size 1 serving

Amount per serving

Calories 349

% Daily Value*

Total Fat 10g 13%

Saturated Fat 0g 0%

Trans Fat 0g

Cholesterol 0mg 0%

Sodium 131mg 6%

Total Carbohydrate 48.2g 18%

Dietary Fiber 22.2g 79%

Total Sugars 3.3g

Protein 18.3g 37%

Vitamin D 0mcg 0%

Calcium 0mg 0%

Iron 0mg 0%

Potassium 0mg 0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

👨‍🍳 Instructions

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.

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.