Lentil Soup

By Hklbrries

Ingredients

• 1 onion, chopped
• 1/4 cup olive oil
• 2 carrots, diced
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 bay leaf
• 1 tsp 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 tbsp vinegar
• Salt, to taste
• Ground black pepper, to taste
• Low-fat cheese or sour cream

Preparation

Step 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.

Stir in lentils, add 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.

Add a dollop of low-fat cheese or sour cream just before serving.