Yentil Soup

Jo Zimny


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.


★★★★★ 1 vote

35 Min
1 Hr 30 Min


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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


  • 1In a large soup pot, heat oil over medium heat. Add the onion, carrots and celery and saute until the onion is tender.
  • 2Then stir in the bay leaf, oregano and basil. Cook for 2 minutes.
  • 3Stir 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.
  • 4Enjoy!

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About Yentil Soup

Course/Dish: Other Soups
Other Tag: Healthy

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