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Lentil soup with carmelized onions, rice, and spinach

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Ingredients

  • 3 T Olive oil
  • 1 t unsalted butter
  • 4 large onions, thinly sliced
  • salt and pepper
  • 2 Qts low sodium vegetable, chicken or turkey broth
  • 2 large carrots chopped
  • 3 garlic cloves minced
  • 1/2 t ground cinnamon
  • 2 large bay leaves
  • 1 cup dry white wine
  • 1 1/4 cups duPuy lentils (french), picked over and rinsed
  • 2/3 cups long grain rice
  • 12 cups (6 oz) baby spinach
  • 2 T sherry vinegar

Details

Servings 3
Cooking time 2mins

Preparation

Step 1


Lentil Soup with Caramelized Onion, Rice, and Spinach




In a very large skillet set over medium-high heat, heat .75 tablespoon oil and the butter until butter stops foaming. Add onions and salt, toss to coat, and cook until onions release some liquid, about 6 minutes. Reduce heat to medium-low and cook, stirring and scraping bottom of pot frequently (adjusting heat if needed), until onions are golden brown, about 40 minutes longer – I let them go for almost an hour. Add 1 cup broth, increase heat to high, and use wooden spoon to scrape up brown film on bottom of pot so it dissolves into liquid, about 30 seconds. Set aside off heat.

Meanwhile, in a large Dutch oven over medium heat, heat remaining oil until shimmering. Add carrots and celery and cook, stirring occasionally, until soft, about 8 minutes. Add garlic, cinnamon, and bay leaves, and cook, stirring constantly, until fragrant, about 40 seconds. Add wine, increase heat to high, scrape up brown film on bottom of pot until it dissolves into the liquid, and cook, stirring constantly, for 1 minute. Add lentils and remaining broth, and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes. Add rice, salt, and pepper to taste, replace cover, and cook 20 minutes longer. Add onion mixture, stir, replace cover, and continue cooking until lentils and rice are tender, 5 to 10 minutes longer. Discard bay leaves, add spinach and vinegar, and cook until spinach wilts, about 1 minute. Adjust seasoning with salt, pepper, or vinegar, if necessary, and serve hot.

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