Lentil, Mushroom, and Spinach Stew

By PATPAT

Ingredients

• 1 T Olive Oil
• 1 Small Yellow Onion, cut in large dice
• 2 Medium Carrots, cut in large dice
• 1 Medium Celery Stalk, cut in large dice
• 1 1/2 C Sliced Mushrooms
• 1 C Flat Brown Lentils, rinsed
• 7-8 C Vegetable Broth
• 1 Bay Leaf
• 1/2 tsp Dried Rosemary, crushed
• 1/2 tsp Dried Oregano
• 1/2 tsp Dried Basil
• 1/4 tsp Crush Red Pepper Flakes
• 3 Medium Cloves Garlic, minced
• 4 C (packed) Baby Spinach Leaves

Details

Servings 6

Preparation

Step 1

In a medium soup pot, heat oil and saute onion, celery, carrots and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender. Remove bay leaf. Puree half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.