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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is one of those soups that tastes even better the next day. I think French dark green lentils make the most attractive and delicious soup, but any lentil will work. Ingredients:
1 1/2 tablespoons olive oil |
1 1/3 cups finely diced onion |
1/3 cup finely diced celery |
1/3 cup finely diced carrot |
2 bay leaves |
2 tablespoons tomato paste |
1 teaspoon salt |
2 garlic cloves, minced |
6 cups water |
1 cup dried french dark green or other lentils |
6 cups chopped spinach |
1/3 cup chopped fresh parsley |
2 teaspoons red wine vinegar |
2 teaspoons dijon mustard |
1/4 teaspoon black pepper |
3/4 cup (3 ounces) shaved fresh parmesan cheese |
Directions:
1. Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.
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