Supper with Sisters

Visitors to the Poor Clares in Cincinnati are often lucky enough to be treated to a soup that is perfect for meatless Fridays, or any other time of year. Sr. Vickie Griner, OSC, shared her favorite recipe for easy-to-make Lentil Soup. Years ago she found one she liked in the Good Housekeeping Illustrated Cookbook, but says "that recipe called for bacon and ham bones. Wanting a vegetarian soup, I searched the Internet for a new recipe. I believe I got this recipe from allrecipes website," then adapted it to suit her own tastes.


1/4 cup olive oil
1 onion, chopped
2 carrots, diced
2 stalks celery, diced
1 bay leaf
1 teaspoon dried oregano
1 teaspoon dried basil
2 cups dry lentils
8 cups water
1 (14.5 ounce) can crushed tomatoes
1/2 cup spinach, rinsed and thinly sliced
Salt and pepper to taste
Vinegar (optional)

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

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat and simmer for at least 1 hour. When ready to serve, stir in spinach, and cook until it wilts. Season to taste with salt and pepper, and vinegar, if desired.

Makes 6 servings, 349 calories per serving.