Lentil Soup

With Spinach, Carrots, Celery and Garlic

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323

Calories:

Carbohydrates:

43.8g

17.3g

Protein:

Cholesterol:

0mg

Sodium:

32mg

Fiber:

21g

Sugar:

3.8g

1.3g

Saturated Fat:

9.2g

Total Fat:

Why is it that food is so often associated with some of my most cherished memories? Hmmm….Apparently I am a foodie at heart and I come by it honest. My mother’s favorite past time was to cook and try new recipes. Surprisingly, I don’t recall a Lentil Soup Recipe being in her repertoire! In fact, I didn’t know Lentil Soup existed until I was living in Alaska, and laid up for a week with an injured back. A friend of mine took pity on me and brought some over one evening along with some fresh baked, homemade bread. It’s heavenly, full bodied aroma spoke volumes to me well before that first bite. Wouldn’t you know it? She became a best friend for life.

Variations / Options

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 water
    • 1/2 cup spinach, rinsed and diced into med size chunks
    • 2 tablespoons apple cider vinegar
    • salt to taste
    • ground black pepper to taste
Directions

1. Heat oil over medium heat in a large pot. Add chopped onions, diced carrots, and chopped celery to the oil. Stir to coat with oil. Cook until diced onion is translucent and tender. Next, add in minced garlic, bay leaf, dried oregano, dried basil and cook for 2 minutes.

2. Add water, and canned tomatoes. Stir in lentils and bring pot to a boil. Reduce to low heat and simmer for at least 1 hour.

3. Right before ready to serve add in spinach, stir, and cook until it wilts.

4. Stir in apple cider vinegar and season to taste with salt and pepper. Add more vinegar if desired.