1 teaspoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1/2 cup white wine (or apple juice)
1 tablespoon basil
1 tablespoon oregano
1 tablespoon marjoram
4 cups water
1 cup lentils
1 can diced tomatoes
sea salt, to taste
1 cup greens (spinach, kale, or chard)
1. Heat a large soup pan on medium heat. Add the olive oil and saute the onions and garlic until translucent (not browned). Pour in the wine and allow it to bubble to deglaze the pot and burn off the alcohol.
2. If using dried herbs, stir them in now, followed by the lentils. Pour in the water and boil for 30 minutes or until the lentils are softened. Stir in the tomatoes and sea salt and leave for 10 or preferably 20 minutes.
3. Stir in the greens a few minutes before serving so they wilt. If using fresh herbs, stir them in now.
Garnish this lentil tomato soup recipe with fresh herbs or a roasted nut or seed and enjoy.
Source of recipe: I originally made this soup one day when I was home by myself and had only a few ingredients around. I've added a few things since then, but it's basically the same simple recipe.