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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 1 |
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I like this recipe because it is healthy and it tastes really good! it is a great way to try lentils if you never have. Ingredients:
1 onion, chopped |
1/4 cup olive oil |
2 carrots, diced |
2 stalks celery, chopped |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1 bay leaf |
1 teaspoon drid basil |
1 (14 1/2 ounce) can crushed tomatoes |
2 cups dried lentils |
8 cups water |
1/2 cup spinach, rinsed & thinly sliced |
2 tablespoons vinegar |
salt |
ground black pepper |
Directions:
1. in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired.
2. * you can yop it off with a dollop of low-fat cheese or sour cream just before serving.
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