Rachel's Lentil Soup

Rachel's Lentil Soup

Servings
n/a
Prep time
n/a
Cook time
n/a
Passive time
n/a

Ingredients

  • 1 Salt and Pepper to taste
  • 2 Carrots diced
  • 1 tsp Oregano, Mediterranean
  • 1 can Crushed Tomatoes (14.5oz can)
  • 1/2 cup Spinach rinsed and thinly sliced
  • 1 Onion chopped
  • 2 Celery stalks, chopped
  • 1 Bay Leaves (Premium Hand Selected)
  • 2 cups Lentils
  • 2 Tbsp Vinegar
  • 1/4 cup Olive Oil
  • 2 Garlic cloves minced
  • 1 tsp Basil
  • 8 cups Water

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.

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