Hearty Lentil Soup

This really hit the spot on a cold, cold day.  It’s easy to make but plan ahead as it takes some time to simmer.  I used red wine vinegar and I sprinkled with Parmesan since everything tastes better with cheese!  This recipe makes loads of soup so I tossed the leftovers in the freezer and we’ll see how that works.

Hearty Lentil Soup

1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 cloves garlic, minced
1 tsp oregano
1 bay leaf
1 tsp basil
1 (14.5 ounce) can diced tomatoes, undrained
2 cups dry hearty lentils
8 cups water
1 cup baby spinach leaves
2 tbsp vinegar
salt and pepper to taste

In a large soup pot, heat the oil over medium heat. Add the onions, carrots and celery and saute until tender. Stir in garlic, oregano, bay leaf, and basil and cook for 2 minutes.

Stir in lentils, 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 wilted. Stir in vinegar and season with salt and pepper.

Happy Cooking!