Lentil and Spinach Soup

    Lentil and Spinach Soup


    1883 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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