Lentil Soup

I loved making this easy lentil soup.  It’s completely healthy, hearty, and delicious!  Even better is the fact that it made a huge batch so I froze half for later.

The only substitution I made from the original recipe was replacing 4 cups of water with 4 cups of beef broth.

Next time I am going to double the amount of vegetables and reduce the amount of lentils (for my own preferences)… either way, this recipe is worth keeping!

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 ( I used 4 cups beef broth and 4 cups water)
• 1/2 cup spinach, rinsed and thinly sliced
• 2 tablespoons vinegar (I used balsamic 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.

You can find the original recipe on allrecipes.com by clicking, here.

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