Favorite Recipe

Same day soup, no overnight soaking required.

Lentil Soup

Recipe Summary:

Difficulty: Easy;
Yield: 6 servings

Ingredients:

1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can crushed tomatoes (if desired)
2 cups dry lentils
8 cups water or chicken, beef or vegetable broth
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar (if desired)
Salt to taste
Ground black pepper to taste

Preparation:

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/or broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour or until beans are tender.

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.

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from Allrecipes.com 1/15/2007