Lentil Soup
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 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
- This recipe is vegan
- This recipe is gluten-free
- Produce
- Basil, dried (1 teaspoon)
- Bay leaf (1)
- Carrots (2)
- Celery (2 stalks)
- Garlic (2 cloves)
- Lentils, dry (2 cups)
- Onion (1)
- Oregano, dried (1 teaspoon)
- Spinach (1/2 cup)
- Tomatoes (1 (14.5 ounce) can)
- Condiments
- Vinegar (2 tablespoons)
- Cooking & Baking
- Black pepper, ground (1)
- Olive oil (1/4 cup)
- Salt (1)
- Drinks
- Water (8 cups)
Preparation
Read recipe preparation on allrecipes.com
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Recipe Stats
Published January 24, 2003 (10 years ago).
18 people saved this recipe.
