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Lentil Soup Recipe

Recipe by: 106a802496d678ba

"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1In 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.
  • 2Stir 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.
Ingredients
  • 6 servings
  • 349 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    349
    17%
  • Fat:
    10
    15%
  • Carbs:
    48.2
    16%
  • Protein:
    18.3
    37%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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