Lentil Soup
- Number of Servings: 3
Ingredients
Ingredients * 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
Directions
1. 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.
2. 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.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user ILUVQUINOA.
1. 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.
2. 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.
Serving Size: makes 3 servings
Number of Servings: 3
Recipe submitted by SparkPeople user ILUVQUINOA.
Nutritional Info Amount Per Serving
- Calories: 144.5
- Total Fat: 4.9 g
- Cholesterol: 0.0 mg
- Sodium: 106.2 mg
- Total Carbs: 19.8 g
- Dietary Fiber: 6.8 g
- Protein: 7.0 g
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