Wednesday, December 1, 2010

Vegetarian Wednesday: Lentil Soup

It's finally starting to get cold here in North Carolina (at least at night) and one of my favorite go-to dinners during cold winter nights is soup. It's such a comfort food to me so expect a few more soup recipes from me before winter is over. Enjoy!

1/4 c      olive oil
2-4 stalks      celery - chopped

2-4      carrots - diced
3-4 clvs     garlic - minced    

1      onion - chopped
1      bay leaf
1 tsp     dried basil
1(14.5oz) can     crushed tomatoes
2 c      dry lentils
4 c      veggie broth
4 c      water
1/2 c      spinach - rinsed and thinly sliced
2 Tbsp      balsamic vinegar
   salt and pepper to taste

- 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 lentil, and add water, broth, and tomatoes. Bring to a boil. Reduce heat and simmer 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.

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