Lentils are a great way to get protein, iron, and fibre, especially for those on a vegetarian or vegan diet. This lentil soup recipe isn’t only for vegetarians or vegans, though. Everyone will love it. It’s hearty and great tasting. Plus, it uses a number of ingredients that you probably have on hand.
Below includes my alterations. Click the link above for the original recipe. Serves 3-4 if used as the main dish, serves 6 as side dish.
- 1 onion, chopped
- 1/4 cup olive oil
- 2 carrots, diced
- 2 stalks celery, chopped
- 3-4 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 vegetable broth
- 1/2 cup spinach, thinly sliced
- 2 tbsp white wine vinegar
- salt and pepper to taste
- 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, and 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.
I tend to use more garlic than the original recipe calls for. I also add vegetable broth instead of water. I find the powdered vegetable broth to be economical. I use white wine vinegar instead of the white vinegar used in the original recipe. You could use lemon juice instead. Finally, if you eat cheese, some parmesan cheese is a nice addition when you are ready to serve.