The Lentil Challenge - Lentil Soup

I have two lentil soup recipes on my computer. So I decided to make this one just called Lentil Soup. I am not sure where I got the recipe. The picture was taken before the parmesan cheese to the top.

Lentil Soup

• 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

Directions

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 paper, and more vinegar if desired. 

The other recipe I have comes from the Betty Crocker's New Cookbook. I love my Betty Crocker cookbook. My mom has an old one that has fallen to pieces as well as the same book that has not fallen to pieces that she keeps as a back-up. I love my new Betty Crocker cookbook and get a number of recipes from that -- meatloaf, biscuits, chili, and a number of other things. 

Also Sarah Elizabeth shared this recipe with me. I want to try that. I am thinking that since this goes in the blender they might not recognize the lentils as quickly. I don't want us to get tired of lentils before we finish the bag.

You can read about The Lentil Challenge here.

Do you have any more lentil soup recipes to share?

Beth