Lentil Soup
Servings: 4 people
- 2 tablespoons (2 tablespoons) olive oil
- 1 large (1 large) onion chopped
- 1 rib (1 rib) celery chopped
- 3 medium (3 medium) carrots chopped
- 3 cloves (3 cloves) garlic pressed
- ½ teaspoon (½ teaspoon) dried rosemary
- 2 (2) bay leaves
- 1 cup (220 grams) dried lentils brown or green - or 3 cups cooked lentils; in this case you'll need half the vegetable broth and half simmering time
- 2 medium (12 ounces) potatoes diced
- 6 cups (1½ liters) vegetable stock or more as required to finish cooking the lentils
- 1 can (15 ounces) (400 grams) crushed tomatoes
- 6 cups (6 ounces) (170 grams) spinach
- 1½ tablespoons (1½ tablespoons) balsamic vinegar
- 1 teaspoon (1 teaspoon) salt or more to taste
- ⅛ teaspoon (⅛ teaspoon) black pepper + ¼ teaspoon red pepper flakes optional
- MAKE FLAVOR BASE: Heat 2 tablespoons olive oil in a large pot. Add 1 large onion, 1 rib celery, and 3 medium carrots (all chopped), and sauté for 4 minutes, stirring often.Add 3 cloves garlic (pressed), ½ teaspoon dried rosemary, and 2 bay leaves and sauté 1 more minute.
- SIMMER IN BROTH: Add 1 cup dried lentils (rinsed), 2 medium (12 ounces) potatoes (cut into bite-size pieces), 6 cups vegetable stock, and 1 can (15 ounces) crushed tomatoes.Season with 1 teaspoon salt and ⅛ teaspoon black pepper, then simmer for 30 to 45 minutes until the lentils are tender.Stir occasionally and add more broth/water if required.
- ADD LEAFY GREENS: A few minutes before the soup is ready, stir in 6 cups (6 ounces) spinach and 1½ tablespoons balsamic vinegar.Finish cooking for a few minutes until the greens wilt.Taste and adjust for salt before serving.
- SERVING SUGGESTIONS: We like serving this soup with toasted crusty bread rubbed with garlic and a drizzle of extra virgin olive oil or chili oil.It’s also delicious with grated parmesan cheese and thinly sliced scallions or with brown rice and a dollop of Greek yogurt.
