Healthy Hearty Lentil Soup

¼ cup olive oil

1 onion, chopped (1 cup)

2 carrots, diced (1 cup)

2 stalks of celery, chopped (1 cup)

2 cloves of garlic, minced (2 tsp minced)

1 teaspoon dried oregano

1 teaspoon dried basil

1 Bay leaf

Curry powder (optional–I use 2 tsp)

Salt to taste 

Ground black pepper to taste 

1 can crushed tomatoes (14-16 oz)

2 cups dry lentils

8 cups water

½ cup fresh spinach, thinly sliced (or ½ cup frozen)

1 tablespoons vinegar

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, basil, and curry (optional); cook for 2 minutes.

Stir in lentils, 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.

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