Lentil Soup, Kathy Seninger

Lentil Soup, Kathy Seninger

1 onion, chopped

garlic

3 carrots, diced

3 stocks of celery, diced

Sauté in olive oil ( I always do this in water)

1 cup lentils

14 oz can crushed tomatoes

1 carton vegetable broth

4 cups water

1 teaspoon basil

1 teaspoon oregano

To taste:

Salt- at least a full teaspoon

Black pepper- at least ½ teaspoon

Cayenne pepper- ¼ teaspoon

Spinach, chiffonade, optional

1. Chop vegetables.  In a soup pot, sauté vegetables in olive oil
2. Into pot put lentils, tomatoes, broth, water, basil and oregano.  Bring to a simmer.  Cook for 20 to 30 minutes or until lentils are soft. 
3. Adjust seasonings. When ready to serve add chiffonade spinach.