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Lentil Soup

This family-friendly lentil soup is made hearty and comforting thanks to spinach, tomatoes, and herbs. Quick and easy to prepare, it's the perfect weeknight meal.
Makes:8 servings


  • ¼ cup olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 stalks celery, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 2 cups dry lentils
  • 8 cups water
  • 1 (14.5 ounce) can crushed tomatoes
  • ½ cup spinach, rinsed and thinly sliced
  • 2 tablespoons vinegar
  • salt to taste
  • ground black pepper to taste


Prep:15 mCook:80 mReady:1 h 35 m
  1. Heat oil in a large soup pot over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender, 3 to 5 minutes.
  2. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  3. Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and let simmer until lentils are tender, at least 1 hour.
  4. When ready to serve, stir in spinach and cook until it wilts.
  5. Stir in vinegar and season with salt and pepper; taste and adjust as needed.
  6. Serve hot and enjoy!

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