Lentil Soup For The Soul

21 Feb

No one wants to think of winter anymore, but seeing as we just had a bit of more snow in New York I am in the mood for lentil soup! Here is one of my favorite recipes, which I found at allrecipes.com. I always change things around to suit my tastes, a little bit more seasoning here and there, and a little farfalle, bow tie pasta, to make it more interesting. Without salt and pepper this soup can be pretty tasteless!

Lentil Soup

Lentil Soup Recipe from Allrecipes.com


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


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.

Ps. I add the bow tie pasta after letting the soup simmer for 45 minutes and let it cook for 15 more minutes, until the pasta is cooked. I then stir in spinach.


2 Responses to “Lentil Soup For The Soul”

  1. Saskia February 21, 2011 at 4:23 pm #

    This looks delish! I would like some hearty soup sent over please : ) xx

    • craftynycgirl February 21, 2011 at 4:29 pm #

      Yes! šŸ˜€ Although I am afraid the seven hour flight might make it difficult! xxxx

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