yentil soup

Name: Yentil Soup
Prep time: 35 min
Cook time: 1 h 30 min
Yield: 6
Ingredients: 1 medium onion, chopped; 1/4 cup(s) olive oil; 2 medium carrots, diced; 2 medium celery stocks, chopped; 2 clove(s) garlic, minced; 1 teaspoon(s) dried oregano; 1 medium bay leaf; 1 teaspoon(s) dried basil; 1 can(s) 14.5 oz. crushed tomatoes; 2 cup(s) dried lentils; 8 1/8 cup(s) chicken broth; 1/2 cup(s) spinach, rinsed and thin sliced; 2 tablespoon(s) apple cider vinegar; - salt and pepper to taste

(1 RATING)

31 Pinches 1 Photo

Jo Zimny

Ithaca, NY

Updated on Jan 5, 2011

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.

Rate

prep time 35 Min

cook time 1 Hr 30 Min

method ---

yield 6 serving(s)

Ingredients

1 medium onion, chopped
1/4 cup olive oil
2 medium carrots, diced
2 medium celery stocks, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
1 medium bay leaf
1 teaspoon dried basil
1 can 14.5 oz. crushed tomatoes
2 cups dried lentils
8 1/8 cups chicken broth
1/2 cup spinach, rinsed and thin sliced
2 tablespoons apple cider vinegar
- salt and pepper to taste

How To Make yentil soup

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.

Step 2

Then stir in the bay leaf, oregano and basil. Cook for 2 minutes.
Step 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.
Step 4

Enjoy!
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