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Categories:
potatoes olive oil onion carrots stalks celery garlic oregano basil ground black pepper water vegetable broth tomatoes tomato juice bay leaves red lentils fresh spinach balsamic vinegar
Viewed: 12 - Published at: 6 years agoIngredients
- 2 potatoes, chopped
- 2 tablespoons olive oil
- 1 onion, chopped
- 4 carrots, chopped
- 2 stalks celery, chopped
- 4 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 teaspoons dried basil
- 1/2 teaspoon ground black pepper
- 3 3/4 cups water
- 3 3/4 cups vegetable broth (or 35 broth cubes from freezing in ice cube trays)
- 16 ounces stewed tomatoes, chopped
- 1/2 cup tomato juice (from the can of stewed tomatoes)
- 2 bay leaves
- 2 cups dried red lentils
- 1/2 lb fresh spinach, chopped (or 5 oz frozen spinach)
- 2 tablespoons balsamic vinegar
Method
- Cook the potatoes a little over half way before chopping. (I microwave them on high for about 5 minutes.).
- In a large soup pot, heat oil over medium heat. Add onions, carrots and celery. Saute until onion is tender. Stir in potatoes, garlic, oregano, basil, and pepper. Cook for 1-2 more minutes.
- Stir in water, broth, tomatoes, tomato juice, and bay leaves. (The liquid added should total 8 cups.) Bring to a boil. Add lentils and return to a boil. Reduce heat and simmer uncovered for at least 1 hour.
- Cook frozen spinach separately, by the package directions, or skip this step if using fresh spinach. Add the spinach and vinegar to the soup in the last 5 minutes of simmering.
