Lentil-Vegetable Soup
Lentil-Vegetable Soup
PrintIngredients
- 1-2 stalks celery
- 3 carrots
- 1 large onion
- 3-4 cloves garlic
- 1 Tbsp. olive oil
- 3 bay leaves
- 7-8 cups vegetable stock
- 1 Tbsp. Italian herb mix
- 1 1/2-2 cups green lentils
- 3 red potatoes (optional)
- 1 bunch spinach (optional)
- 1 tsp. salt
- 3 Tbsp. red wine vinegar
Instructions
- Chop the celery, carrots, onion, and garlic.
- Heat the oil in a large soup pot and add the vegetables and bay leaves. Cook on medium heat for about 5 minutes or until the vegetables are starting to get soft, then add the stock, herbs, and lentils. Cook over medium to high heat for 45 minutes, adding water as needed (2 or more cups will evaporate during cooking).
- Chop the potatoes into small cubes, if using. Add them to the soup and cook until soft, about 10 to 12 minutes. Add the spinach leaves, if using, and cook for about 2 more minutes, just long enough to wilt the leaves.
- Remove from the heat.
- Stir in the red wine vinegar and leave covered until ready to serve.
