Lentil Soup Allrecipes.com
- Number of Servings: 6
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 vinegarsalt to tasteground black pepper to taste
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.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ENLEWIS2.
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 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user ENLEWIS2.
Nutritional Info Amount Per Serving
- Calories: 184.3
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 89.8 mg
- Total Carbs: 19.7 g
- Dietary Fiber: 7.0 g
- Protein: 7.0 g
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