Hearty Lentil Soup
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Serves:
-
6
ingredients
- 1 onion, chopped
- 2 tablespoons olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1 teaspoon oregano (dried)
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon cumin
- 1 teaspoon curry powder
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 cups dry lentils
- 2 cups low sodium chicken broth
- 6 cups water
- 1⁄2 cup spinach, rinsed and thinly sliced
- 2 tablespoons balsamic vinegar
- salt
- ground black pepper
directions
- 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, Cumin, Curry and basil; cook for 2 minutes.
- Stir in lentils, and add Chicken Stock, 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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RECIPE SUBMITTED BY
Chef Lyle
Kingsport, 82
Originally born and raised in New York, and formerly the executive chef of the Courthouse Restaurant and Lounge, I moved to the State of Tennessee to be closer to our Children and Grandchildren. Although retired from working as a chef I still have a passion for cooking and love creating new recipes to share with family and friends.