0.67 | tbsp | basil |
2 | unit | bay leaves |
1 | taste | black pepper |
2 | unit | carrots |
0.91 | lb | crushed tomatoes |
3 | clove | garlic |
2 | tbsp | olive oil |
1 | unit | onions |
0.67 | tbsp | oregano |
2 | cup | red lentils |
1 | taste | salt |
0.5 | cup | Spinach (fresh) |
2 | tbsp | Vinegar |
8 | cup | Water |
1. Chop/mince/slice all the veggies (onions, carrots, garlic, spinach)
2. In a large soup pot, heat oil over medium heat. Add onions and carrots; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
3. 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.