Lentil Soup

I bought a package of dry green lentils last year and never got around to making anything with it.  I bought it because its a great source of fiber and protein.  We are always looking of new healthy things to spice up our diet around here at the Herrington casa.

So last night I made a lentil soup that was amazing.  It was soooo filling that I didn’t even need to eat lunch today!  LOL.



Lentil Soup


1 onion, diced

2 carrots, chopped

2 celery stalks, chopped

3 cloves garlic, minced

2 cups dry lentils

14 oz. can crushed tomatoes

4 cups water

4 cups chicken broth

2 tablespoons red wine vinegar

handful of spinach

salt & pepper to taste

1 teaspoon dried oregano

1 teaspoon dried basil

1 bay leaf

1/2 pound Italian sausage (can leave this out to make it a vegetarian soup!)

olive oil



  1. In a large dutch oven or soup pot, heat oil over medium-high heat.  Brown ground sausage meat.  
  2. Add onions, carrots, and celery; cook and stir until onion is tender.
  3. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
  4. Stir in lentils, and add water, broth, and tomatoes. Bring to a boil.
  5. Reduce heat, and simmer for at least 1 hour.
  6. When ready to serve stir in spinach, and cook until it wilts.
  7. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.




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