Lentil Soup
This lentil soup is a heart warming soup for winter full of veggies. Great for a cold winter night. Very easy to do and versatile for what ever you have in the pantry.
Equipment
- 1 Large Pot
Ingredients
- 1 white onion chopped
- ¼ cup olive oil
- 2 carrots diced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 teaspoon oregano dried
- 1 bay leaf
- 1 teaspoon basil dried
- 1 can crushed tomato 14.5 oz
- 2 cups red lentils
- 8 cups water
- 2 cups baby spinach
- 2 tablespoons white vinegar
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- In a large soup pot, heat oil over medium heat.1/4 cup olive oil
- Once the pot is warm, add in the onions, carrots, and celery.1 white onion, 2 carrots, 2 stalks celery
- Cook and stir until onion is tender.
- Stir in garlic, bay leaf, oregano, and basil and cook for 2 minutes.2 cloves garlic, 1 teaspoon oregano, 1 bay leaf, 1 teaspoon basil
- Stir in lentils, and add water and tomatoes. Bring to a boil.1 can crushed tomato, 2 cups red lentils, 8 cups water
- Reduce the heat, and simmer for at least 1 hour.
- When ready to serve stir in spinach, and cook until it wilts.2 cups baby spinach
- Stir in vinegar, and season with salt and pepper, and some additional vinegar if necessary.2 tablespoons white vinegar, 1 pinch salt, 1 pinch ground black pepper
Notes
Don't feel you need to be restricted to the veggies in the recipe. Feel free to add and subtract veggies such as pumpkin diced in small cubes, potato, zucchini and even diced tomato. If you want to use up some veggies from your pantry go for it. You could also substitute the red lentils for brown or green, yellow - what ever you have in your pantry. If you don't have tin of crushed tomatoes then dice up two or three tomatoes. This is a great versatile recipe.
Nutrition
Calories: 337kcalCarbohydrates: 46gProtein: 18gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 150mgPotassium: 969mgFiber: 21gSugar: 6gVitamin A: 4574IUVitamin C: 15mgCalcium: 104mgIron: 6mg
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