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Lentil Soup

Tuesday - May 1, 2018 11:06 am , Category : RECIPES

Ingredient:

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

Method:
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.

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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