03 September 2008

Lentil Soup

Sick, and without canned soup, I looked through the cupboard and found enough for a lentil soup recipe, modified slightly for lack of other vegetables:


  • 1 onion, chopped
  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 4 bay leaves
  • 1 (14.5 ounce) can crushed tomatoes
  • 2 cups dry lentils
  • 8 cups water
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • salt to taste
  • ground black pepper to taste


  • In a large soup pot, heat oil over medium heat.
  • Add onions; cook and stir until tender.
  • 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 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.


  • Success!

1 comment:

Claire said...

Sounds very close to Mollie Katzen's excellent lentil chili--add balsamic vinegar at the end, so good!