Lentils and vegetables come together for this family-friendly lentil soup! It’s a great idea for the perfect weekday dinner.
This lentil soup is topped with spinach and a splash of vinegar. It’s so hearty, full of veggies and very yummy. You can serve it with warm cornbread.
Original recipe makes 6 Servings
Ready in 1 hour 30 minutes
1. In a large soup pot, heat the oil over medium heat. Add the onions, carrots, and celery; cook and stir until the onion is tender. Stir in the garlic, bay leaf, oregano, and basil and cook for 2 minutes.
2. Stir in the lentils, and add water and the tomatoes. Bring to a boil. Reduce the heat, and simmer for at least 1 hour. When it’s ready to serve stir in the spinach, and cook until it wilts. Stir in the vinegar, and season to taste with salt and pepper, and more vinegar if desired. Enjoy