Hearty Lentil Soup

With its comforting feel, this lentil soup makes a great dinner or lunch any day of the week.

Serves: 4Prep: 10 minutesCook: 1 hour 20 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 2 Simple Truth Organic™ Carrots, peeled and diced
  • 2 stalks celery, sliced
  • 2 teaspoons garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried basil
  • 2 cups Simple Truth Organic™ Dry Green Lentils
  • 4 cups water
  • 4 cups Simple Truth Organic™ Vegetable Broth
  • 1 can (14.5 oz.) crushed tomatoes, undrained
  • 2 cups Simple Truth™ Baby Spinach, rinsed and thinly sliced
  • 2 tablespoons white vinegar, or more to taste
  • Coarse salt, to taste
  • Freshly ground pepper, to taste

Directions

  • In large soup pot, heat oil over medium heat. Cook onion, carrots, and celery until onion is tender. Stir in garlic, bay leaf, oregano, cumin and basil; cook for 2 minutes.
  • Stir in lentils, water, broth and tomatoes and bring to a boil. Reduce heat to low and simmer for at least 1 hour.
  • When ready to serve: stir in spinach and cook until it wilts; then add vinegar, salt and pepper to taste.

Recipe Information

Serves: 4

Ingredients

  • 2 tablespoons olive oil
  • 1 white onion, chopped
  • 2 Simple Truth Organic™ Carrots, peeled and diced
  • 2 stalks celery, sliced
  • 2 teaspoons garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried basil
  • 2 cups Simple Truth Organic™ Dry Green Lentils
  • 4 cups water
  • 4 cups Simple Truth Organic™ Vegetable Broth
  • 1 can (14.5 oz.) crushed tomatoes, undrained
  • 2 cups Simple Truth™ Baby Spinach, rinsed and thinly sliced
  • 2 tablespoons white vinegar, or more to taste
  • Coarse salt, to taste
  • Freshly ground pepper, to taste

Directions

  • In large soup pot, heat oil over medium heat. Cook onion, carrots, and celery until onion is tender. Stir in garlic, bay leaf, oregano, cumin and basil; cook for 2 minutes.
  • Stir in lentils, water, broth and tomatoes and bring to a boil. Reduce heat to low and simmer for at least 1 hour.
  • When ready to serve: stir in spinach and cook until it wilts; then add vinegar, salt and pepper to taste.