"Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread."
- 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, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
Per Serving: 349 calories;10 g fat;48.2 g carbohydrates;18.3 g protein;0 mg cholesterol;131 mg sodium.Full nutrition
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