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I simmered this with a ham bone, plus chunks of ham, and served it with cornbread. I wish I had cut down the sugar in the cornbread, but it was still all good.
1 onion, chopped
1/4 cup olive oil
4 carrots, diced
2 stalks celery, chopped
4 cloves garlic, minced
2 teaspoon dried oregano
2 bay leaf
2 teaspoon dried basil
1/8 tsp red pepper flakes, optional.
1 (28 ounce) can crushed tomatoes
2 cups dry lentils (mix of red and brown is best)
4 cups water or broth (no or low salt)
4 potatoes
1 cup spinach, rinsed and thinly sliced
2 tablespoons balsamic vinegar or 3 Tbsp lemon juice
salt to taste
ground black pepper to taste
Optional: ham bone and cooked chunks of ham, or cooked smoked sausage.
Yields 6 servings. Note: if you add any salt (ie in broth, meat) before the lentils are mostly cooked, they will take much longer to cook.
In a large soup pot, heat oil over medium heat.
Add onions, carrots, and celery; cook and stir until onion is tender.
Stir in garlic, bay leaf, oregano, basil, and red pepper flakes; cook for 2 minutes.
Stir in lentils, and add broth and tomatoes.
Bring to a boil. Reduce heat, and simmer for at least 30 min.
If lentils are getting soft, add potatoes and optional meat like a ham bone. Simmer another 30 min.
When ready to serve stir in spinach, and cook until it wilts.
If desired, blend half the soup and then combine it again.
Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Serve with cornbread, or parmesan and garlic bread.
See original recipe at http://allrecipes.com/recipe/lentil-soup/
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1st Keep
 Geneviève_de_Messières
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