Saturday, March 8, 2014

Lentil Soup

I know Lentil Soup isn't the most enticing name, but before you run the other direction, you have to continue reading!  This soup was absolutely delicious (with some modifications), totally filling, and SO healthy!  Give it a try; you would never know it didn't contain meat!

I made a few changes to this soup after reading the reviews on  I will write the recipe below as it appears on Allrecipes, with my changes/additions in parentheses.

Lentil Soup
adapted from

1 onion, chopped
1/4 cup olive oil (about 1-2 Tbs)
2 carrots, diced
3 stalks celery, chopped
2 cloves garlic, minced (4 cloves)
1 tsp. dried oregano (1 1/2 tsp.)
1 tsp. dried basil (1 1/2 tsp.)
1 bayleaf
(small pinch of red pepper flakes)
1 14.5 oz. can crushed tomatoes (I didn't have a full can, so I substituted some tomato paste)
(1 can stewed tomatoes)
2 cups dry lentils
8 cups water
(1 Tbs. chicken bouillion)
1/2 cup spinach, thinly sliced (2 cups)
2 Tbs. vinegar (or red wine vinegar)
salt and pepper to taste

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, basil, and crushed red pepper; 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.


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