Lentil Soup
Ingredients
2 tablespoons olive oil
1 1/3 cups finely diced onion
1 cup finely diced celery
2 bay leaves
2 tablespoons tomato paste
1 1/2 teaspoons salt
2 garlic cloves, minced
6 cups water or vegetable broth
1 1/2 cup dried French dark green or other lentils
6 cups chopped spinach
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
Heat the olive oil in a large Dutch oven or stockpot over medium-high
Add the diced onion, celery, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 8 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls. Serves 8. Enjoy!
