Lentil Soup

Lentil Soup

Serves 3 to 4. Recipe is by Ricky Eisen, president and owner of Between the Bread Events & Celebrations in New York City. For more information, please visit her website at www.betweenthebread.com.

2 cups dry lentils

8 cups cold water

1/4 cup olive oil or canola oil

1 onion, chopped

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 tsp. dried oregano

1 bay leaf

1 tsp. dried basil

1 (14.5-oz.) can crushed chunky tomatoes

1/2 cup rinsed and thinly sliced spinach

Salt to taste

Ground black pepper to taste

Fresh parsley, for garnish

1. Clean and soak lentils in cold water for 20 minutes.

2. In a large soup pot, heat oil over medium heat. Add onion, carrots and celery; cook and stir until onion is tender. Stir in garlic, oregano, bay leaf and basil; cook for 2 minutes.

3. Add in lentils, water and tomatoes. Bring to a boil. Reduce heat and simmer for 1 hour. When ready to serve, stir in spinach (optional). Remove and discard the bay leaf. Season to taste with salt and pepper and finish with a sprig of parsley