A sprinkling of grated parmesan acrosss the top of bowl finishes it off nicely.
Ingredients:
¼ cup olive oil
I chopped onion
2 chopped carrots
2 stalks celery chopped
2 cloves minced garlic
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1 Tablespoon Vegeta
2 cups dried lentils
8 cups water
1 (14.5 oz) can crushed tomatoes
1 Tablespoon tomato paste
½ cup spinach rinsed and thinly sliced
2 Tablespoons vinegar
salt and pepper to taste
I chopped onion
2 chopped carrots
2 stalks celery chopped
2 cloves minced garlic
2 bay leaves
1 teaspoon dried oregano
1 teaspoon dried basil
1 Tablespoon Vegeta
2 cups dried lentils
8 cups water
1 (14.5 oz) can crushed tomatoes
1 Tablespoon tomato paste
½ cup spinach rinsed and thinly sliced
2 Tablespoons vinegar
salt and pepper to taste
Directions:
heat oil in a large soup pot over medium heat Add onions and cook until clear. Add garlic, carrots and celery and stir and cook a few minutes more. Add bay leaves, oregano and basil and cook for 2 minutes.
Stir in lentils, add water, Vegeta and tomatoes. Bring to a boil, reduce heat, cover and let simmer until lentils are tender which is at least an hour or more.
When ready to serve stir in spinach and cook until wilted. Stir in vinegar and salt and pepper to taste as needed.
