Ingredients:
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 14.5 oz can crushed tomatoes
- 2 cups dry lentils
- 8 cups water
- 1 cup fresh spinach
- 2 tablespoon vinegar
- salt and pepper to taste
Method:
- In a large soup pot, heat oil over medium heat. Add carrots and celery; cook and stir until vegetables are 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 45 minutes - 1 hour or until lentils are soft. When ready to serve, stir in spinach and cook until it wilts. Stir in vinegar and season to taste with salt and pepper. Add more vinegar if desired.
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