LENTIL SOUP {ellie krieger}

By grinder

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 4 carrots, diced
• 2 celery stalks, diced
• 1 clove garlic, minced
• 1/4 teaspoon dried thyme
• 2 bay leaves
• 2.5 cups lentils
• 12 cups chicken broth
• 2 cups chopped spinach, chard or kale {2oz}
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Preparation

Step 1

In a large soup pot, heat olive oil over med-high heat. Add onion, carrots and celery and cook until they begin to soften, 3 minutes. Add garlic and cook 1 more minute. Stir in thyme, bay leaf and lentils. Add broth and bring to a boil. Simmer on low 1 hour.

Add chopped greens and vinegar and simmer another 30 minutes. Season with salt and pepper to taste and serve.