Rachel’s Lentil Soup

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Submitted By Bob's Red Mill Natural Foods
  • Dietary Specialty
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 32
Rating: 4
You:
Rate this recipe!
Submitted By Bob's Red Mill Natural Foods
  • Dietary Specialty
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. 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.
Recipe Comments

3 thoughts on “Rachel’s Lentil Soup

  1. Jean

    Very good base recipe. I usually do half veg broth, half water. I double the garlic and triple the celery and carrot. I usually sub kale for spinach as it holds up better. I Also add some chicken sausage occasionally. Overall easy reliable recipe that can be adapted easily to suit personal tastes.

    Reply
    1. recipe specialist

      Hi Cathrine,
      Many types of vinegar would work with this recipe including White Wine, Red Wine, Sherry, White, or Apple Cider Vinegar.

      Reply

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