MEDITERRANEAN LENTIL SOUP
Number Of Ingredients 18
Steps:
- 1. Heat the olive oil in a large, heavy pot over medium heat. Add the onion, celery, and carrots and cook, stirring frequently, for 5 minutes. Add the garlic and cook until the onion and garlic are soft but not browned, 1 minute longer. 2. Add the lentils and stock. Increase the heat to high and bring to a boil. Reduce the heat to low and let simmer until the lentils soften, about 20 minutes. 3. Add the bay leaf, oregano, basil, pepper flakes, salt, pepper, tomatoes, and potatoes. Let the soup simmer until the potatoes are tender, about 20 minutes longer. 4. Just before serving, remove and discard the bay leaf. Add the lemon juice and spinach to the soup and let simmer gently (adding the lemon juice and greens just before serving helps the color of the greens stay bright.) If you like a thinner soup, add more stock or some water. Serve the soup hot, garnished with Parmesan cheese, if desired.
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