Lentil and Spinach Soup

Lentil and Spinach Soup


1880 people made this

A hearty lentil soup that is chocked full of veggies like celery, carrot and tomatoes. Serve with your favourite bread.


Serves: 6 

  • 1 onion, diced
  • 1/4 cup (60ml) olive oil
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1 teaspoon dried basil
  • 1 (400g) tin crushed tomatoes
  • 2 cups (400g) dry lentils
  • 8 cups (2 litres) water
  • 1/2 cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • 1 pinch salt, to taste
  • 1 pinch ground black pepper, to taste

Preparation:20min  ›  Cook:1hour15min  ›  Ready in:1hour35min 

  1. In a large saucepan heat oil over medium heat. Add onions, carrots and celery; cook and stir until onion is tender.
  2. Stir in garlic, bay leaf, oregano and basil; cook for 2 minutes. Stir in lentils then add water and tomatoes. Bring to a boil.
  3. Reduce heat and simmer for at least 1 hour. When ready to serve stir in spinach and cook until it wilts.
  4. Stir in vinegar and season to taste with salt and pepper. Add more vinegar if desired.

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