Rachel's Lentil SoupContributed by: Bob's Red Mill Natural Foods
Directions
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- add more vinegar if desired. Serves six.
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Ratings & Comments (1)
1 Review 
Cara June 4, 2013
I have made this recipe many, many times with multiple variations to it. My family enjoys the recipe, including my toddler son. I occasionally leave out the bay leaf because I may not have it, and I don't add the vinegar. We also like to add cheese, and I have added meat also.
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Nutritional Information
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