Ingredients
1 onion, chopped
¼ 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 organic preferred
2 cups dry lentils
8 cups water
½ cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
Sea salt to taste
Ground black pepper to taste
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.
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