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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Lentil Soup Recipe

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This recipe for Lentil Soup is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 onion chopped
1/4 c. olive oil
2 carrots diced
2 stalks celery, chopped
2 cloves garlic, chopped
1 tsp. dried oregano
1 bay leaf
1 tsp dried basil
1 14.5 oz can crushed tomatoes
2 c. dry lentils
8 c. water (or packaged vegetable broth)
1/2 c. spinach
2 TBSP vinegar
salt to taste
ground black pepper to taste
Directions:
Directions:
In a large soup pot, heat oil over med heat. Add onions, carrots and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano and basil; cook for 2 mins.

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 until it wilts. Stir in vinegar and season to taste with salt and pepper.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
This is a great and easy to make soup recipe. Maggie loves it! I always make it when they come to visit for their first lunch when they arrive from the airport. I often put a dollop of plain yogurt on the top and a sprinkle of basil. Fabulous lunch meal.

 

 

 

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