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Lentils soup
Lentils soup

Smita Joshi

Nutri-rating

Nutri-rating

Prep Time

: 10

Hours
Cooking Time

: 45

Hours
Serves

6

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 1.92 g
Sat Fat 0.269 g
Salt 22.6 mg
Sugars 0.972 g
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Ingredients
  1. 1 onion, chopped
  2. 1/4 cup Olive Oil
  3. 2 carrots, diced
  4. 2 stalks celery, chopped
  5. 2 cloves garlic, minced
  6. 1 teaspoon Dried Oregano
  7. 1 Bay Leaf
  8. 1 teaspoon Dried Basil
  9. 1 (14.5 ounce) can Crushed Tomatoes
  10. 2 cups Dry Lentils
  11. 8 cups Water
  12. 1/2 cup spinach, rinsed and thinly sliced
  13. 2 tablespoons Vinegar
  14. salt ground black pepper to taste
Steps
  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.