A hearty and nourishing Lentil Soup packed with vegetables and flavor, perfect for a cozy meal.

Scale

¼ cup olive oil

1 onion

chopped

2 carrots

diced

2 stalks celery

chopped

2 cloves garlic

minced

1 bay leaf

1 teaspoon dried oregano

1 teaspoon dried basil

2 cups dried lentils

8 cups water

1 (14.5 ounce) can crushed tomatoes

½ cup spinach

rinsed and thinly sliced

2 tablespoons red wine vinegar

salt to taste

ground black pepper to taste

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and chopped celery. Sauté until the vegetables are softened, about 5-7 minutes.
Add the minced garlic, bay leaf, dried oregano, and dried basil. Cook for an additional minute until the garlic is fragrant.
Stir in the dried lentils and water. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes until the lentils are tender.
Add the crushed tomatoes and sliced spinach. Season with red wine vinegar, salt, and black pepper to taste. Cook for another 5 minutes to heat through.
Remove the bay leaf and serve the soup hot.

Feel free to add more vegetables or spices according to your preference. This soup can be stored in the refrigerator for up to 5 days.

Keywords: Lentil Soup, vegetarian soup, healthy recipe, easy soup