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Lentil Soup Recipe

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This recipe for Lentil Soup is from Generations of Recipes: The Clarke 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 cup olive oil
2 stalks celery, chopped
2 or 3 cloves of garlic, minced
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 (14.5 oz) canned tomatoes
2 cups dried lentils
8 cups of water or vegetable broth
1/2 cup spinach, washed and thinly sliced
2 tbsp vinegar
ground black pepper to taste
Directions:
Directions:
1. 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.
2. 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 pepper, and more vinegar if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins
Personal Notes:
Personal Notes:
I love this soup and make it all the time. I have used different types of vinegar and I think balsamic and white are the best. I always use more than the recipe calls for as well. I often add more veggie broth at the end as it is a fairly thick soup.

 

 

 

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