Lentil Soup

by Charlie McCarthy, Sr.

Ingredients

• 1/4 cups olive oil
• 1 onions (chopped)
• 2 carrots (diced)
• 2 stalks celery (chopped)
• 2 cloves garlic (minced)
• 1 bay leaf
• 1 tsp dried oregano
• 1 tsp dried basil
• 2 cups lentils
• 28 oz canned tomatoes
• 4 tbsp hot sauce
• 8 cups water
• 1/2 cups spinach (rinsed and thinly sliced - I use a full head of romaine lettuce)
• 2 tbsp vinegar
• salt
• pepper

Recipe

NOTE: I use Cholula Original hot sauce

1. 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.
2. Stir in lentils, tomatoes, hot sauce and add water. 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.
3. Serve with extra hot sauce if desired.

Enjoy!