Lentil Soup

Posted by: kiwismomin
This by far is my favorite soup! A deliciously rustic warm your belly hearty bowl of yummyness, and so super easy to make you almost feel like your cheating!  I’ve also added diced smoked ham or browned Hot Italian Sausage for a little extra kick. You can make this completely vegetarian by replacing the beef stock with water or vegetable stock it’s just as delicious!

recipe imageLENTIL SOUP

Servings: 6
“Lentils are added to sauteed onions, carrots and celery. Lots of crushed tomatoes and water are added, and the magic begins. An hour later the soup is thick and wonderful and ready for a bit of shredded fresh spinach and a splash of vinegar.”
1 onion, chopped
1/4 cup olive oil
2 carrots, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
1 (14.5 ounce) can diced tomatoes
2 cups dry lentils
8 cups beef stock
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons vinegar
salt to taste
ground black pepper to taste
1. 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.
2. Stir in lentils, and add stock 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.