Hearty Lentil Soup With Spinach - Vegetarian Version |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below! Ingredients:
1/4 cup olive oil (or thereabouts) |
1 1/2 large onions, chopped fine |
4 medium carrots, peeled and chopped medium |
4 celery ribs, chopped medium |
6 garlic cloves |
2 (14 1/2 ounce) cans diced tomatoes |
1 large bay leaf |
2 teaspoons minced fresh thyme leaves |
2 cups lentils |
1/2 teaspoon salt |
ground black pepper |
8 cups vegetable broth |
3 cups water |
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped |
Directions:
1. Heat olive oil at medium-high heat.
2. Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
3. Add garlic and cook until fragrant (30 seconds).
4. Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
5. Stir in lentils, salt and pepper to taste.
6. Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
7. Uncover, add vegetable broth and water.
8. Bring to a boil, cover partially, and reduce heat to low.
9. Simmer until lentils are tender but not mushy (30-35 minutes).
10. Discard bay leaf.
11. Puree 3 cups soup in blender until smooth, then return puree to pot.
12. Stir in spinach until wilted.
13. Serve! (or place in plastic containers for work!).
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