Idealogian

Reuven's Recipe corneR - Lentil Soup

After some complaints that my last recipe was maliciously unhealthy, I decided my next one would be for some hearty, healthy:

Lentil Soup

Ingredients:
1 onion, chopped
1/4 c. 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 oz.) can crushed or diced tomatoes
2 c. dry lentils
8 c. water
1/2 c. spinach, rinsed and thinly sliced
2 Tbsp. vinegar
Salt and Pepper to taste

Instructions:
1. In a large pot, heat the oil over medium heat. Add the onions, carrots and celery; cook and stir until onion is tender.

2. Stir in the garlic, bay leaf, oregano and basil; cook for 2 minutes.

3. Stir in the lentils. (Make sure you've checked the lentils for "debris." I once tripled this recipe, got a little lazy, and found out the "hard" way that lentils sometimes contain rocks that very closely approximate the size, shape and color, though not the texture, of real lentils.)

4. Add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. (More for thicker soup; less for more watery soup. And don't forget to remove the bay leaf.)

5. When ready to serve, stir in spinach and cook until it's slightly softened.

6. Stir in vinegar (I know it seems weird; trust me) and season to taste with salt and pepper.

Always a crowd pleaser, and great for the cold winter months. (Add some paprika for a nice "red, red pottage".)