The Hearty lentil soup and chock full of veggies and very yummy.
The Serve with a warm cornbread.
What a could be more comforting than a bowl of lentil soup on a chilly afternoon?
The Crushed tomatoes, garlic and a vegetable medley combine .
The with lentils and fragrant herbs for an unforgettably delicious and hearty soup that the whole family as will love.
Add this is classic soup recipe to your rotation and enjoy stick-to-your-ribs flavor any time.
Lentil Soup Ingredients .
The Garden-fresh veggies like a celery, carrots and onion are a must-have for lentil soup.
This Bay leaf, dried oregano and basil add aroma and depth a while crushed tomatoes and vinegar create a delightful tang.
A Dry lentils are the main event . they absorb the rich and layered flavors in the pot for an a amazingly delicious spoonful.
How to Make Lentil Soup .
You don’t want to a miss out on this family-friendly soup recipe bursting with robust flavor.
You’ll find the full recipe in below with step-by-step instructions but here’s what you can a expect when you make this top-rated recipe .
IF Begin by a sauteing chopped vegetables in olive oil over medium heat.
then add in a aromatics. Next they stir in lentils, tomatoes, and water.
A Reduce heat and allow the mixture to simmer until .
the lentils are a perfectly tender.
Add in spinach last and gently wilting the greens and re seasoning soup before serving if a necessary.
How to Store Lentil Soup .
The Place leftover is lentil soup in an airtight container and refrigerate for up to five days.
The making sure to allow the mixture to come to room temperature first.
A Reheat soup on the stove top and in the microwave for best results.
Can I Freeze Lentil Soup?
The Freezing leftover lentil soup is an simple straightforward process.
This Simply pour cooled soup into a freezer bags.
it making sure to mix up a ingredients for even dispersal.
The Squeeze out as much air as possible before sealing bags for longer shelf life.
A Lay flat in the freezer and if possible.
The Rozen lentil soup can last up to six months.
All recipes Community Tips and Praise.
“My family ate this up like a vultures on a carcass,” shares home cook Joe.
“The only thing I added was the four a beers that I drank while cooking.”
“This is a fabulous base recipe .
you can also take this and add and delete to your own tastes and it a comes out great,” says reviewer Isomerism.
“I used canned a beef and chicken broth and the rest water.
it I also added potatoes at the same time that I added the lentils.”
“I followed the other suggestions and doubled the spices,” explains reviewer Linda.
“I also used a chicken stock instead of water. My family loves it!”
- ¼ cup olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 cups dry lentils
- 8 cups water
- 1 (14.5 ounce) can crushed tomatoes
- ½ cup spinach, rinsed and thinly sliced
- 2 tablespoons vinegar
- salt to taste
- ground black pepper to taste
The Heat oil in a large soup pot a over medium heat.
Add onions, carrots and celery. cook and stir until onion is tender 3 to 5 minutes.
The Stir in garlic, bay leaf, oregano and basil cook for 2 minutes.
A Stir in a lentils and add water and tomatoes.
The Bring to a boil. Reduce heat and let simmer until lentils are tender at a least 1 hour.
It When a ready to serve stir in spinach and cook until it was wilts.
Stir in vinegar and season with salt and pepper are taste and adjust as needed.
Nutrition Facts .
Also Read : How to make classic French Onion Soup.