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 Recipe from Allrecipes.com
Ingredients
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
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.