Ingredients
1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, chopped
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups dried lentils
8 cups water
1 (14.5 ounce) can crushed tomatoes
1/2 cup spinach, rinsed and thinly sliced
2 tablespoons red wine vinegar
Salt to taste
Ground black pepper to taste
Instructions
Heat olive oil in a large soup pot over medium heat.
Add the onion, carrots, and celery, cooking until tender for about 3 to 5 minutes.
Stir in the minced garlic, bay leaf, oregano, and basil, cooking until fragrant.
Add the dried lentils, water, and crushed tomatoes to the pot.
Bring the mixture to a boil, then reduce heat and simmer for 40 to 45 minutes until the lentils are tender.
Stir in the fresh spinach and cook just until wilted.
Remove from heat, stir in the red wine vinegar, and season with salt and pepper to taste before serving.
Notes
Ensure you pick through the dried lentils to remove any debris before rinsing. The red wine vinegar is crucial for balancing the earthiness of the lentils, so do not skip this final step. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 10
- Cook Time: 50
- Category: Soup
- Method: Simmering
- Cuisine: American