lilylove
Active member
1 cup onion chopped
1/2 cup celery chopped
1/2 cup carrots chopped ( I used the baby carrots)
5 cloves garlic chopped
2 teaspoons dried oregano
1 bay leaf
2 teaspoons dried basil
1 can diced tomato ( 14 oz)
1 cup lentils
4 cups broth ( I used 2 cups chicken and 2 cups beef)
1 cup chopped baby spinach
Saute onion, celery, carrot and garlic in a few tablespoons of oil ( I used olive) until soft but not brown.
Add basil, oregano and bay leaf. Coof for a few more minutes.
Add your tomatoes and other liquid.
Add Lintils and bring to a boil.
Reduce heat. Cook for about an hour or until lentils are soft.
Add your spinach and cook until it wilts, this takes only a few minutes....
Pour in to bowls.
You can add a few tablespoons of vinegar if you want.
Also salt and pepper but... I found that the canned tomatoes had enough salt in them.
Enjoy! Great soup for bread dipping!
1/2 cup celery chopped
1/2 cup carrots chopped ( I used the baby carrots)
5 cloves garlic chopped
2 teaspoons dried oregano
1 bay leaf
2 teaspoons dried basil
1 can diced tomato ( 14 oz)
1 cup lentils
4 cups broth ( I used 2 cups chicken and 2 cups beef)
1 cup chopped baby spinach
Saute onion, celery, carrot and garlic in a few tablespoons of oil ( I used olive) until soft but not brown.
Add basil, oregano and bay leaf. Coof for a few more minutes.
Add your tomatoes and other liquid.
Add Lintils and bring to a boil.
Reduce heat. Cook for about an hour or until lentils are soft.
Add your spinach and cook until it wilts, this takes only a few minutes....
Pour in to bowls.
You can add a few tablespoons of vinegar if you want.
Also salt and pepper but... I found that the canned tomatoes had enough salt in them.
Enjoy! Great soup for bread dipping!