Soups

Easy Mediterranean Vegetable Lentil Soup

Ingredients
1 onion, chopped
¼ cup olive oil
2 carrots, diced
2 stalks celery, chopped
3 gloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 bay leaf
1 (14.5 ounce) can crushed tomatoes
2 cups dry lentils
8 cups vegetable broth
4 cups fresh spinach
2 tablespoons balsamic vinegar
Salt and pepper to taste

1. In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until vegetables are tender.
2. Stir in garlic, bay leaf, oregano, and basil; cook for two minutes.
3. Stir in lentils, broth, and tomatoes. Bring to a boil. Reduce heat, and simmer for at least one hour.
4. When ready to serve, stir in vinegar and spinach; cook until spinach wilts. Remove bay leaf. Season to taste with salt and pepper.

*Note: this hearty soup is outstanding by itself but also pairs well with a homemade dinner roll or slice of sourdough bread.

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