SOUP-LENTIL

By Sharon T

One of my favorite soups in the world, nothing beats my grand-mother’s recipe, I try to have this soup for supper once a week with some whole wheat pita bread and a small piece of feta cheese

Ingredients

• Ingredients:
• 1 tablespoon olive oil
• 1 medium celery stalk, small dice
• 1 medium carrot, peeled and small dice
• 1/2 medium yellow onion, small dice
• 3 medium garlic cloves, minced
• Sea salt
• Freshly ground black pepper
• 1 quart low-sodium vegetable broth
• 1 (15-ounce) can diced tomatoes with their juices
• 1 1/4 cups lentils (any color except red), rinsed
• 1 bay leaf
• 1/4 teaspoon finely chopped fresh thyme leaves
• 1 teaspoon red wine vinegar
• 2 ounces spinach leaves (about 1/2 a bunch)

Details

Preparation time 15mins
Cooking time 60mins
Adapted from lh3.googleusercontent.com

Preparation

Step 1

Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes.
Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of sea salt and pepper. Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine.
Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the