Lentil Soup

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Cooking time: 1 h. 5 min

Servings 6

Hearty lentil soup, full of vegetables and delicious. A healthy and satisfying dish that will suit both you and your children. Serve with warm cornbread.

Onion, chopped

1 pcs.
Olive oil

3 tbsp.
Carrots, diced

2 pcs.
Stalks celery, chopped

2 pcs.
Garlic, minced

2 cloves
Dried oregano

1 tsp.
Bay leaf

1 pcs.
Dried basil

1 tsp.
Crushed tomatoes

1 cans
Dry lentils

1,5 cups
Water

2 cups
Spinach, rinsed and thinly sliced

6 tbsp.
Vinegar

6 tsp.
Ground black pepper and salt

to taste

Calories

349 kcal
Protein

18.3 g
Fat

10 g
Carbohydrates

48.2 g

In a large saucepan, heat oil over medium heat. Add onions, carrots and celery; cook and stir until the onions are tender. Add 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.