Greek Lentil Soup
The flavors of garlic, lemon and oregano make this soup a favorite! Red lentils, tomatoes and spinach makes for a colorful soup that beckons us to fill a bowl. Because this soup is as healthy as it is delicious, you may want to fill it a second time!
1 1/2 cups red lentils, soaked in boiling water for 20 minutes and drained
3 T. olive oil
2 cups diced onion
1 tablespoon minced garlic
1 teaspoon dried oregano
1 bay leaf
1/4 cup lemon juice
6 cups vegetable broth
2 cups diced tomato
4 cups fresh spinach, chopped
Heat olive oil in a soup pot over medium-high heat. Add the onion and saute until softened. Add garlic and cook about 1 minute. Add oregano and bay leaf, cook one minute more. Add lemon juice and cook until juice is nearly evaporated. Add broth and tomatoes, bring to a boil, reduce heat to low, cover and simmer 25 minutes.
Remove bay leaf. Stir in lentils and simmer until they are tender, but not mushy. Add the spinach and cook until wilted. Season with salt and pepper to taste. Serve.
