Lentil Soup

• servings: 8 servings
• active time: 15 minutes
• total time: 1 hour 35 minutes

Ingredients

¼ cup olive oil

1 onion, chopped

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil

2 cups dry lentils

8 cups water

1 (14.5 ounce) can crushed tomatoes

½ cup spinach, rinsed and thinly sliced

2 tablespoons vinegar

salt to taste

ground black pepper to taste

Directions

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.

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 let simmer until lentils are tender, at least 1 hour.

When ready to serve, stir in spinach and cook until it wilts.

Stir in vinegar and season with salt and pepper; taste and adjust as needed.

Serve hot and enjoy!

Nutrition

• Calories: 349 kcal
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 0 g
• Sodium: 131 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 22 g
• Total Sugars: 3 g
• Protein: 18 g