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6 servings
Ingredients:
1 onion, chopped1/4 cup olive oil2 carrots, diced2 stalks celery, chopped2 cloves garlic, minced1 teaspoon dried oregano1 bay leaf1 teaspoon dried basil1 (14.5 ounce) can crushed tomatoes2 cups dry lentils8 cups water1/2 cup spinach, rinsed and thinly sliced2 tablespoons vinegar salt to taste ground black pepper to taste
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.
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