Lentil Soup

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Here's a good recipe for Lentils. I love lentil soup. I do add some habenaro or some hot curry to it for my taste. Try it! Rick 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 ground black pepper to taste Lentil Soup Submitted by: Marie Avg. Member Rating: ***** 191 Ratings 145 Reviews Send to a Friend Print this recipe Recipe provided by: "Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread." In a large soup pot, heat oil (I use

Macadamia nut oil because it can take the highest heat without breaking down)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 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. Servings Per Recipe: 6 Amount Per Serving Calories: 339 Total Fat: 9.9g Cholesterol: 0mg Sodium: 127mg Total Carbohydrates: 46.3g Dietary Fiber: 22.3g Protein: 19.8g