Lentil Soup
by Charlie McCarthy, Sr.
Cookware
- large soup pot
Ingredients
- 1/4 cups olive oil
- 1 onions
- 2 carrots
- 2 stalks celery
- 2 cloves garlic
- 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
- 2 tbsp vinegar
- salt
- pepper
Instructions
I use Cholula Original hot sauce
Step 1
In a large soup pot, heat olive oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, dried oregano, and dried basil; cook for 2 minutes.
Step 2
Stir in lentils, canned 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.
Step 3
Serve with extra hot sauce if desired.