Lentil Soup

from the kitchen of Charlie McCarthy, Sr.

• lentils
• soup

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

Steps

I use Cholula Original hot sauce

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.
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.
3. Serve with extra hot sauce if desired.