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


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


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.

About Yentil Soup

Course/Dish: Other Soups
Other Tag: Healthy