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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread. Ingredients:
1 onion, chopped |
2 tablespoons olive oil |
2 carrots, diced |
2 stalks celery, chopped |
4 garlic cloves, minced |
1 teaspoon oregano (dried) |
1 bay leaf |
1 teaspoon dried basil |
1 teaspoon cumin |
1 teaspoon curry powder |
1 (14 1/2 ounce) can crushed tomatoes |
2 cups dry lentils |
2 cups low sodium chicken broth |
6 cups water |
1/2 cup spinach, rinsed and thinly sliced |
2 tablespoons balsamic vinegar |
salt |
ground black pepper |
Directions:
1. 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, Cumin, Curry and basil; cook for 2 minutes.
2. Stir in lentils, and add Chicken Stock, 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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