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Lentil Soup

4

0 min

Lentil Soup

Lentil Soup Photo 1

Time

0 min

Serving

8 persons

Calories

349

Rating

4.00★ (3)

Cuisine

Author: Victoria Buriak
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.

Ingredients

  • olive oil: 0.25 cup
  • onion: 1 piece (chopped)
  • carrots: 2 piece (diced)
  • stalks celery: 2 piece (chopped)
  • garlic: 2 clove (minced)
  • bay leaf: 1 piece
  • oregano: 1 tsp (dried)
  • basil: 1 tsp (dried)
  • dry lentils: 2 cups
  • water: 8 cups
  • tomatoes: 1 can (14.5 ounce can, crushed)
  • spinach, rinsed and: 0.5 cup (sliced)
  • vinegar: 2 Tbsp
  • salt: (to taste)
  • ground black pepper: (to taste)

Metric Conversion

Stages of cooking

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  1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes. Dotdash Meredith Food Studios
    Lentil Soup Photo 2
  2. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. Dotdash Meredith Food Studios
    Lentil Soup Photo 3
  3. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour. Dotdash Meredith Food Studios
    Lentil Soup Photo 4
  4. When ready to serve, stir in spinach and cook until it wilts. Dotdash Meredith Food Studios
    Lentil Soup Photo 5
  5. Stir in vinegar and season with salt and pepper; taste and adjust as needed. Dotdash Meredith Food Studios
    Lentil Soup Photo 6
  6. Serve hot and enjoy! DOTDASH MEREDITH FOOD STUDIOS 
    Lentil Soup Photo 7

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