Hearty Lentil Soup

Name: Hearty Lentil Soup
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 6 serving(s)
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

Submitted by Chef Lyle

""Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.""

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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.

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