Prep 20 mins
Cook 1 hr
I like this recipe because it is healthy and it tastes really good! it is a great way to try lentils if you never have.
- 1 onion, chopped
- 1⁄4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon drid basil
- 1 (14 1/2 ounce) can crushed tomatoes
- 2 cups dried lentils
- 8 cups water
- 1⁄2 cup spinach, rinsed & thinly sliced
- 2 tablespoons vinegar
- ground black pepper
- in a large soup pot, heat oil over med heat. add onions, celery and carrots; cook and stir til onions are tender. stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes. stir in lentils, add water and tomatoes. bring to a boil. reduce heat, simmer for at least 1 hour. when ready to serve stir in spinach, and cook til it wilts. stir in vinegar, and season to taste with salt and pepper and more vinegar if desired.
- * you can yop it off with a dollop of low-fat cheese or sour cream just before serving.
Very tasty!!! I did put balsamic vinegar in it per the last review. Also used less oil. To add a little heat to it I added a natural salsa, which a trick my mom has always used with her lentils:)
Tasty, healthy and filling! I thought the 1/4 cup of oil was a bit much. I only used about 1 tbsp. so I cut down on fat and calories. This recipe would work well in a crockpot, I'm sure. The addition of the vinegar is like the icing on the cake. Be sure to use a good red wine or balsamic vinegar. Don't skip it! Thanx for sharing!