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Lentil Spinach Soup
Vitamin Packed Family Favorite! |
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1 16oz. bag dried lentils
9.5 cups water
3 carrots, chopped
3 celery stalks, chopped
2 onions, chopped
1 garlic clove, diced
1/4 cup olive oil
10 oz fresh spinach, chopped
1 28 oz can whole tomatoes, chopped
1 potato, grated
2 bay leaves
1 Tbsp. salt
1 tsp. pepper
3 Tbsp. vinegar (malt vinegar is best)
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Add water, lentils, carrots, celery, onions, garlic, juice from the can of tomatoes, olive oil, bay leaves, salt and pepper into a large soup pot and simmer with cover tilted for about 45 minutes. Add the chopped tomatoes, spinach and grated potato into the pot and simmer an aditional 20-30 minutes to thicken the soup and soften the lentils. Make sure to stir often after the grated potato is added to the soup so that it does not burn to the bottom of the pot. Remove the bay leaves, add the vinegar.
Serve with a nice crusty french bread and a side of Feta cheese.
Enjoy!
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Preparation Time: 75 minutes |
Serves: 8 |
| Recipe Origin: United States |
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Submitted by: |
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Falcon
Minnesota
United States |
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| This recipe has been viewed 3612 times. |
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