Lentil SoupSubmitted by: MAURMAUR
IntroductionMakes about 8 2-cup servings. Makes about 8 2-cup servings.
-1 onion, chopped
-1/4 cup extra virgin olive oil
-4 carrots, diced
-2 stalks celery, chopped
-3 cloves garlic, minced
-2 teaspoon dried oregano
-1 bay leaf
-2 teaspoon dried basil
-1 (14.5 ounce) can crushed tomatoes
-2 cups dry lentils
-8 cups water or stock
-1 cup spinach or collard greens, rinsed and thinly sliced
-2 tablespoons vinegar
-salt to taste
-ground black pepper to taste
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.
Number of Servings: 8
Recipe submitted by SparkPeople user MAURMAUR.