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Lentil Soup


  •  1 onion, chopped
  •  1/4 cup olive oil
  •  2 carrots, diced
  •  2 stalks celery, chopped
  •  2 cloves garlic, minced
  •  1 teaspoon dried oregano
  •  1 bay leaf
  •  1 teaspoon dried basil
  •  1 (14.5 ounce) can crushed tomatoes
  •  2 cups dry lentils
  •  8 cups water
  •  1/2 cup spinach, rinsed and thinly sliced
  •  2 tablespoons vinegar
  •  Salt to taste


  1. 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.
  2. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 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, and more vinegar if desired.
* Lentil Soup.pdf
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