Lentil Soup with Spinach and Vinegar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
16 oz pkg dried lentils, rinsed1 lg onion, diced2 carrots, diced3 stalks celery, diced2 cloves garlic, minced1 tsp oregano1 tsp dried basil1 lg bay leaf32 oz organic chicken broth or vegetable broth4 cups water28 oz can petite diced tomatoes1/2 tsp salt1/2 tsp pepper2 Tbsp cider vinegar1/2 pkg frozen chopped spinach or 1 can no-salt added chopped spinach
Rinse lentils and set aside
Heat 2 Tbsp olive oil in lg pot. Sautee onions, carrots and celery until tender, then add garlic. Sautee 2 minutes more. Add oregano, basil, bay leaf and stir. Add chicken or vegetable broth, water, lentils and petite diced tomatoes. Bring to boil, turn to simmer. Add salt and pepper and stir well. Simmer 1 hour, stirring occassionally until lentils are tender and the flavors have blended. Add the spinach and vinegar and simmer 10 minutes more. Keeps well, even better the 2nd day.
Makes 8 - 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IMAJANE.
Heat 2 Tbsp olive oil in lg pot. Sautee onions, carrots and celery until tender, then add garlic. Sautee 2 minutes more. Add oregano, basil, bay leaf and stir. Add chicken or vegetable broth, water, lentils and petite diced tomatoes. Bring to boil, turn to simmer. Add salt and pepper and stir well. Simmer 1 hour, stirring occassionally until lentils are tender and the flavors have blended. Add the spinach and vinegar and simmer 10 minutes more. Keeps well, even better the 2nd day.
Makes 8 - 1.5 cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user IMAJANE.
Nutritional Info Amount Per Serving
- Calories: 133.2
- Total Fat: 4.0 g
- Cholesterol: 0.0 mg
- Sodium: 623.5 mg
- Total Carbs: 19.4 g
- Dietary Fiber: 6.8 g
- Protein: 6.6 g
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