Hearty & Healthy Lentil Soup
By Ro Morse
PADUCAH, KY - Banks Market Recipe of the Week -
Makes 6 generous servings

1/4 cup olive oil
2 carrots, diced
2 stalks celery, chopped
1 medium sweet onion, diced
2 cloves garlic, minced
1 teaspoon dried oregano
1 bay leaf
1 teaspoon dried basil
2 cups dry lentils
8 chicken broth
1 (14.5 ounce) can crushed tomatoes
1/2 cup fresh baby spinach, rinsed and thinly sliced
2 tablespoons vinegar
Salt to taste
Ground black pepper to taste

In a large soup pot, heat oil over medium heat. Add carrots, celery and onions. Stir and cook until onion is tender. Stir in garlic, oregano, by leaf and basil. Cook for a couple of minutes. Stir in lentils. Add broth and tomatoes. Bring to a boil. Reduce heat, and simmer for at least an hour. When ready to serve stir in spinach. Cook until spinach wilts. Stir in vinegar and season to taste with salt and pepper. Add more vinegar if desired.

This recipe is shared January 9-13, 2017
on NewsTALK 94.3 FM, AM 570 WKYX, AM 1560 WPAD,
AM 1450 WDXR, and AM 1320 WNGO.
Ro's recipes are sponsored by Banks Market
on Lone Oak Road in Paducah, KY.
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Published 08:00 PM, Sunday Jan. 08, 2017
Updated 02:41 PM, Sunday Jan. 08, 2017