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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is the soup I go to when I need a big dose of good health! Enjoy! Ingredients:
1/4 cup olive oil |
1 large onion, chopped |
2 medium carrots, peeled and chopped medium |
2 celery ribs, chopped medium |
6 garlic cloves |
1 (14 1/2 ounce) can diced tomatoes |
1 large bay leaf |
1 teaspoon minced fresh thyme leaves |
1 cups lentils |
salt |
ground black pepper |
.5 cup dry red wine |
4 cups vegetable broth |
1.5 cups water |
4 ounces baby spinach, chopped |
Directions:
1. Heat olive oil at medium-high heat.
2. Add onions, carrots and celery
3. Stir occasionally, until vegetables begin to soften (about 5 minutes).
4. Add garlic and cook until fragrant (1 minute).
5. Stir in tomatoes, bay leaf and thyme; cook until fragrant (1 minute).
6. Stir in lentils, salt and pepper to taste.
7. Cover partially.
8. Reduce heat to medium-low and cook until vegetables are softened and lentils get dark (about 10 minutes).
9. Uncover, add red wine, and bring to a boil (1 to 2 minutes)
10. Add vegetable broth and water.
11. Bring to a boil, cover partially, and reduce heat to low.
12. Simmer until lentils are tender (30-35 minutes).
13. Discard bay leaf.
14. Puree 2 cups soup in blender until smooth, then return puree to pot.
15. Alternatively, use an immersion blender to get the preferred consistency.
16. Stir in spinach until wilted.
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