Yentil Soup

1
Jo Zimny

By
@EmilyJo

This soup is rich in color and very hardy. It really hits the spot on a cold winter's day. This would be great served with a piece of toasted Challah bread.

Rating:

★★★★★ 1 vote

Serves:
6
Prep:
35 Min
Cook:
1 Hr 30 Min

Ingredients

  • 1 medium
    onion, chopped
  • 1/4 c
    olive oil
  • 2 medium
    carrots, diced
  • 2 medium
    celery stocks, chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    dried oregano
  • 1 medium
    bay leaf
  • 1 tsp
    dried basil
  • 1 can(s)
    14.5 oz. crushed tomatoes
  • 2 c
    dried lentils
  • 8 1/8 c
    chicken broth
  • 1/2 c
    spinach, rinsed and thin sliced
  • 2 Tbsp
    apple cider vinegar
  • ·
    salt and pepper to taste

How to Make Yentil Soup

Step-by-Step

  1. In a large soup pot, heat oil over medium heat. Add the onion, carrots and celery and saute until the onion is tender.
  2. Then stir in the bay leaf, oregano and basil. Cook for 2 minutes.
  3. Stir in the lentils, add the chicken broth and tomatoes. Bring to a boil then simmer for 1 1/2 hrs. Then add the spinach and cook until it wilts, stir in the vinegar. Season with salt and pepper and if you like another splash of vinegar, then serve hot.
  4. Enjoy!

Printable Recipe Card

About Yentil Soup

Course/Dish: Other Soups
Other Tag: Healthy



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