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Healthy Hearty Lentil Soup
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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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