Winter is a great time for soup – warming and comforting! Try this delicious lentil soup:
Lentil Soup
Ingredients:
- 6 cups lentils, washed and cleaned
- 2 onions, chopped
- 1/2 cup olive oil
- 5 carrots, diced
- 4 stalks celery, chopped
- 5 cloves garlic, minced
- 2 TSP dried basil, 1 bay leaf
- 1 14.5 oz can of crushed tomatoes
- 16 cups water (or gluten-free chicken stock)
- 2 cups chopped spinach
- 3 TBL balsalmic vinegar
- salt and pepper to taste
- 1/2 cup lemon juice
Directions:
1. In a large soup pot, heat oil over medium heat and add onions, carrots, and celery. Cook and stir until onion is tender. Stir in garlic, bay leaf and basil and cook for 2 minutes.
2. Stir in lentils, add water or broth 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.
3. For a creamier soup, use an immersion blender, or blend only half the soup for a mixture of textures.
