Lentils. They are tasty, filling, and wholesome and they can be used in a variety of ways. The best thing about lentil soups? They are incredibly easy to cook and it’s very difficult to mess up.
Lentil Soup
- 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
- 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.
Adapted from Eat What Your Grow
