What is a great way to warm up on a chilly early spring day, or fight the cool breeze of fall? Well, Elizabeth Wood swears by soup. The great thing about Lentil soup is you can start with a liquid and lentils and then go anywhere you want with it. Have some vegetables in the fridge and you can’t think what to do with them? Chop them up and add them to the soup. Make a big pot and you not only have a hearty lunch on Monday, but Wednesday and Thursday to boot.
Ingredients
- 1 onion
- 1 1/4 cup olive oil
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 garlic cloves, chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 can crushed tomatoes (14.5 oz)
- 2 cup dry lentils
- 8 cup water
- 1 1/2 cup spinach
- 2 tablespoon vinegar
Directions
- 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.