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, italian seasoning, and basil; cook for 2 minutes.
Stir in lentils, and add water, stock, spinach, red pepper flakes, salt, pepper, boullion, vinegar, and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1-2 hours.
Originally Submitted
1/22/2010
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