Winter Lentil Soup

We are big soup eaters in the winter months.  There is nothing like sitting down to a bowl of hearty homemade soup on a cold night.  This is a simple lentil soup with veggies and tomatoes.  Wonderful served with toasted whole grain bread for soaking up the extra broth!

If you want to dress up this soup a bit, make a little cilantro pesto (fresh cilantro, olive oil and garlic) right before serving and drizzle a little on top of each bowl.  Yummy!

Ingredients

    1 onion, chopped

    1Tbl olive oil (or vegetable broth to make this heart healthy)

    4 carrots, sliced

    3 stalks celery, chopped

    3 cloves garlic, minced

    1/3 cup fresh oregano, chopped

    1 bay leaf

    1/3 cup fresh basil, chopped

    1-28 ounce can crushed tomatoes

    2 cups dry lentils – I use red or crimson

    6 cups water or vegetable stock

    3 cups spinach or red chard, rinsed and thinly sliced

    2 tablespoons lemon juice or lime juice

    salt to taste (I use Himalayan smoked salt)

    ground black pepper to taste

Directions

    In a large soup pot, heat oil (or vegetable stock) over medium heat. Add onions, carrots, and celery.  Stir while cooking until the onion is transparent and tender.  Add garlic, bay leaf, oregano, and basil; cook for 1-2 minutes, until oregano and basil are wilted.

    Add lentils, tomatoes, and water. Bring to a boil. Reduce heat, and simmer for at least 1 hour. Before serving, stir in spinach or red chard, cooking until it wilts. Stir in lemon or lime juice, and season to taste with salt and pepper. Add more juice to taste if desired.