On cold winter days such as these, it's nice to stay inside and enjoy a warm pot of soup. Most types of soup come together quickly, are inexpensive, and fill the house with a wonderful smell! This lentil soup is a keeper. I didn't bother slicing the spinach, throwing the leaves in whole to wilt instead. And, topped with a dollop of plain Greek yogurt, which is a healthier way to mimic sour cream, it thickens it up nicely. All it needs is a loaf of bread straight out of the oven to soak up the juice!
Lentil Soup
Makes: 6 servings
Ingredients:
1 onion, chopped
1/4 c olive oil
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 - 14.5 oz crushed tomatoes
2 c dry lentils
8 c chicken broth
1/2 c spinach
2 tbsp vinegar
salt to taste
ground pepper to taste
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 tsp dried oregano
1 bay leaf
1 tsp dried basil
1 - 14.5 oz crushed tomatoes
2 c dry lentils
8 c chicken broth
1/2 c spinach
2 tbsp vinegar
salt to taste
ground pepper to taste
Directions:
1) In a large soup pot, heat oil over medium heat.
2) Add onions, carrots, and celery; cook and stir until onion is tender.
3) Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
4) Stir in lentils, and add water and tomatoes.
5) Bring to a boil.
6) Reduce heat, and simmer for at least 1 hour.
7) When ready to serve stir in spinach, and cook until it wilts.
8) Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
6) Reduce heat, and simmer for at least 1 hour.
7) When ready to serve stir in spinach, and cook until it wilts.
8) Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
