Nothing says Fall like soup, and one of my favorite thing to eat in the Fall is this classic lentil soup recipe. It’s easy quick and delicious!
Ingredients:
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon dried basil
- 1 (14.5 ounce) can crushed tomatoes
- 2 cups dry lentils
- 8 cups vegetable stock
- 1 potato peeled and chopped.
- 1/2 cup spinach, rinsed and thinly sliced
- Salt to taste
- Ground black pepper to taste
Instructions:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, potatoes and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add stock 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. Season to taste with salt and pepper.
xoxo
