Lentil Soup

Ingredients

Instructions

1. 1

   Rinse 1.5 cups of green or brown lentils in a strainer until water runs clear. Don't use red lentils — they break down into mush.

2. 2

   Heat 3 tablespoons of olive oil in a large pot over medium-high. Add 1 chopped onion, 3 chopped carrots, 3 chopped celery stalks. Cook 8 minutes until softened.

3. 3

   Add 5 minced garlic cloves, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, ½ teaspoon black pepper. Cook 1 minute.

4. 4

   Add the rinsed lentils, 1 can (28 oz) of diced tomatoes, 8 cups of vegetable or chicken stock, 1 bay leaf, 1.5 teaspoons salt. Bring to a boil, then reduce to a simmer.

5. 5

   Cook 35-40 minutes until the lentils are tender but still hold their shape. Stir occasionally and add water if too thick — lentils absorb a lot of liquid as they cook.

6. 6

   Stir in 2 cups of fresh baby spinach (wilts in 60 seconds), juice of 1 lemon, ¼ cup chopped fresh parsley. Taste and adjust salt. Serve with crusty bread, a drizzle of olive oil, and a sprinkle of Parmesan.