Lentil Vegetable Soup

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Winter time means snow flurries, cold weather, and a big pot of warm soup to keep you going. This lentil soup was love at first taste for me when I was invited for lunch at a friend’s place. I immediately asked if I could share it on my website, and, lucky for you, it was agreed to do so.

Without further ado, I will hand it over to Margie, the wonderful chef who whipped this tasty recipe up.

Lentil Vegetable Soup

by Margie Stalowicz

This soup was inspired by Anne and Jane Esselystyn’s recipe Polly’s Lentil Soup in their masterpiece The Prevent and Reverse Heart Disease Cookbook. I made several changes that came from my sister’s lentil soup to come up with this recipe.

Prep time: 15 minutes
Cook time:
45 minutes

Ingredients: 1 bag of lentils (1 lb)
1 can of whole tomatoes 28 oz (crushd in blender)

1 large white onion (chopped)
5 cloves of garlic (chopped)
3 cups of carrots (chopped)
3 cups of celery (chopped)
4 oz  spinach (chopped) optional
4 cups of water or vegetable broth (more liquids might be needed)
1½ teaspoons of black pepper
1 teaspoon of Mrs. Dash
1½ teaspoon basil
1½ teaspoon of oregano

Directions:
Place lentils in a large soup pot, cover with 2 cups of boiling water and let sit for 15 minutes. Drain and set aside.

Sauté onions and garlic in water or vegetable broth until soft. Add liquids and crushed tomatoes to pot and bring to a boil. Add lentils, carrots, celery, and seasonings. Reduce heat and cook until lentils are tender – about 30 minutes.

Add spinach during last 5 minutes if desired. If the thickness is to thick for you then add more vegetable broth or water.

Enjoy!

If you like this recipe then check out other tasty dishes on the recipe’s page here and be sure to share with all your friends.

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