1 onion, chopped
2 carrots, diced
2 celery stalks, chopped
2 T olive oil
2 garlic cloves, minced
1 t dried oregano
1 t dried basil
1 bay leaf
1 can diced tomatoes (14.5 oz)
2 cups dried lentils
8 cups water
1 cup fresh spinach, roughly chopped
2 T vinegar
1 t ground black pepper
1 t salt (I don’t like too much salt, you may need more)
1. Sort through the lentils. I take mine and dump them on a rimmed cookie sheet. Sometimes you’ll find small pebbles and other stuff in there that you don’t want to bite on later.
2. Heat olive oil in a large pot over medium heat. Add onion, carrots and celery. Cook and stir until the onion is tender. Add garlic, oregano, basil and bay leaf. Cook for another minute.
3. Stir in lentils, water and tomatoes. Bring to a boil. Then, reduce heat and simmer uncovered for at least one hour.
4. When ready to serve, stir in spinach and vinegar and cook until spinach just wilts. Season to taste with salt and pepper.
I like to serve this with some homemade cornbread. Enjoy!
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