Lentil Soup
A comforting lentil soup with crushed tomatoes, garlic, and a vegetable medley. Perfect for a chilly afternoon!
Ingredients
- olive oil (0.25 cup)
- onion (1 )
- carrots (2 )
- celery (2 stalks)
- garlic (2 cloves)
- bay leaf (1 )
- dried oregano (1 teaspoon)
- dried basil (1 teaspoon)
- dry lentils (2 cups)
- water (8 cups)
- crushed tomatoes (1 (14.5 ounce) can)
- spinach (0.5 cup)
- vinegar (2 tablespoons)
- salt (0 )
- black pepper (0 )
Instructions
- Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
- 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 let simmer until lentils are tender, at least 1 hour.
- When ready to serve, stir in spinach and cook until it wilts.
- Stir in vinegar and season with salt and pepper; taste and adjust as needed.
- Serve hot and enjoy!
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 349
- fat: 10 g
- sats: 1 g
- carbs: 48 g
- fibre: 22 g
- protein: 18 g
- salt: 0.131 g