Lentil Soup

[vegelady]

     Ingredients:


     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



     Directions:


     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 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.


     Nutritional Information open nutritional information:
     Amount Per Serving  Calories: 339 | Total Fat: 9.9g | Cholesterol: 0mg