Easy Lentil Soup

Lentil soup


2 cups dried lentils
1 bay leaf
1 can crushed tomatoes
(or process fresh tomatoes in food processor)
1 tsp dried basil
1 onion, chopped
8 cups water
1/4 cup cooking oil (grapeseed, coconut..)
1/2 cup spinach, rinsed and thinly sliced
2 carrots, diced
2 tbsp apple cider vinegar
2 stalks of celery, chopped
sea salt and pepper to taste
2 cloves garlic, minced
1 tsp dried oregano


Cook olive oil, carrots, onions and celery in large soup pot over medium heat. Once onion is tender, add in garlic, bay leaf, basil, and oregano. Allow to cook for 2 mins, add water and fold in lentils and tomatoes. Bring to a boil and reduce heat. Let simmer for one hour. Before serving, add spinach and cook until wilted.  Add apple cider vinegar and salt and pepper to taste.
Makes 6 servings.



No Comments Yet.

Leave a Comment