Lentil Soup ("Rachel's" from Bob's Red Mill package)

This fabulous recipe comes from the back of the package of Bob's Red Mill lentils. he recipe says it serves six, but it really serves at least 8 to 10.

Category: Soups, Stews and Chili

Cuisine: not set

Ready in 30 minutes

by vwillard

Ingredients

1 Yellow onion chopped

1/4 cup Olive oil

2 Carrots diced

2 stalks Celery chopped

2 cloves Garlic minced

1 tsp Dried oregano

1 Bay leaf

1 tsp Dried basil

1 14.5 ounce can Crushed tomatoes

2 cups Bob's Red Mill lentils

8 cups Water

1/2 cup Spinach rinsed and thinly sliced

2 tsp Cider Vinegar

Salt and pepper to taste

Directions

Rinse and drain lentils. 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. 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.

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