Lentil Soup with Garden Vegetables

Sautéed onion, celery, tomato and carrot combined with dried lentils, tomato sauce, water, bay leaf, fresh oregano, and fresh parsley. Soup is simmered over low heat to soften lentils and spinach and extra-virgin olive oil are stirred in just prior to serving.

Ingredients -

1 (1 pound) bag Dried Lentils, rinsed and drained
1 Large White or Yellow Onion, peeled
2 to 3 Carrots, peeled and chopped
2 Vine-Ripened Tomatoes
3 Celery Stalks
1 (8 ounces) can Tomato Sauce
1 Bay Leaf
1/2 teaspoon Fresh Oregano
3 or 4 sprigs Fresh Parsley
1 bunch Fresh Spinach, washed and torn into small pieces
Fresh Ground Black Pepper, to taste
Coarse Salt, to taste
3 to 4 tablespoons Extra Virgin Olive Oil

Preparation:

1. Add 2 tablespoons extra-virgin olive oil to stockpot. Heat oil over very low heat.

2. Add chopped onion, chopped celery, chopped tomato and chopped carrots to hot oil.

3. Simmer for about 5 minutes. Stir in dried lentils, tomato sauce and enough water to cover lentils with about 2 inches of extra water.

4. Stir in bay leaf, fresh oregano, and fresh parsley.

5. Simmer for about 1 hour or until lentils are very tender.

6. Stir in spinach and continue cooking for 10 minutes.

7. Stir in another 2 tablespoons extra-virgin olive oil.

Lentil Soup Tip

Using Lentils

Lentils that have been purchased at different times should probably not be used together as they may have different levels of dryness and require different cooking times to soften properly.

Lentil Soup Tip

Storing Tomatoes

For best results, do not store tomatoes in the refrigerator. They will become mealy. Do not store tomatoes in the plastic bags they are often brought home from the store in. Place in a large bowl and keep in a cool, dry location.

Home | Lentil Soup Recipes