Tuesday, January 15, 2013

Soup Tuesday

Ladle up some Lentil Soup

Lentils are added to sauteed onions, carrots and celery.  Lots of crushed tomatoes and water are added and wait for the magic to begin.  An hour later, the soup is thick and wonderful!

2 onions, chopped
1/2 cup olive oil
4 stalks chopped celery
4 cloves garlic, minced
2 teaspoons dried oregano
2 bay leaves
2 teaspoons dried basil
2 (14.5 ounce) cans crushed tomatoes
4 cups dry lentils
16 cups water
1 cup spinach, rinsed and thinly sliced
1/4 cup vinegar
salt and ground 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 leaves, 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.  Add more vinegar if desired.  Ladle into individual bowls and serve with a big loaf of hot crusty bread.  Enjoy!

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  1. I've never made lentil soup, but now I want to try! Thanks for the recipe!

  2. This sounds yummy! great blog Lynda!!