Lentil Soup

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Lentil Soup

Prep 40 m

Cook 20 m

Ready In 60 m

6 Servings

349 Calories


"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."

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  1. 1 onion, chopped

  2. 1/4 cup olive oil

  3. 2 carrots, diced

  4. 2 stalks celery, chopped

  5. 2 cloves garlic, minced

  6. 1 teaspoon dried oregano

  7. 1 bay leaf

  8. 1 teaspoon dried basil

  9. 1 (14.5 ounce) can crushed tomatoes

  10. 2 cups dry lentils

  11. 8 cups water

  12. 1/2 cup spinach, rinsed and thinly sliced

  13. 2 tablespoons vinegar

  14. salt to taste

  15. ground black pepper to taste


  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, and basil; cook for 2 minutes.

  2. Stir in lentils, and add 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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