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Lentil/Vegetable Soup

Modified from a recipe we found at, this hearty lentil soup is chock full of veggies and very yummy. Serve with warm cornbread. Makes 6 servings.

1 - onion, chopped
1/8 - cup olive oil
2 - carrots, diced
2 - stalks celery , chopped
2 - cloves garlic, minced
1 - tsp. dried oregano
1 - tsp. dried basil
1 - bay leaf
1 (14.5 oz) - can crushed tomatoes
1 (270 g) - can whole kernel corn
2 - cups dried lentils
6 - cups water
1/2 - cup spinach, rinsed and thinly sliced
2 - Tbsp. balsamic vinegar
salt to taste
ground black pepper to taste


  • Pick through lentils removing any foreign material; soak over night in water. Pour off water before using lentils in the soup.
  • 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, oregano, and basil; cook for 2 minutes.
  • Stir in lentils and corn, and add water and tomatoes. Bring to a boil.
  • Reduce heat and simmer for 1 - 1.5 hours.
  • When ready to serve, stir in spinach and cook until it wilts.
  • Stir in vinegar and season to taste with salt and pepper.