MEDITERRANEAN LENTIL SOUP

MEDITERRANEAN LENTIL SOUP image

Number Of Ingredients 18

Ingredients

1 Tbs olive oil
1 medium yellow onion, cut into 1/4-inch dice
1 celery rib, thinly sliced
2 small carrots, thinly sliced
2 cloves garlic, minced
1 1/2 cups French green lentils, rinsed
8 cups low sodium stock
1 bay leaf
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried red pepper flakes
1 tsp salt
1/2 tsp ground black pepper
1 can diced tomatoes, with their juice
3 medium yukon gold potatoes, cut in 1/4 inch dice
1 Tbs. fresh lemon juice or 1 Tbs. red wine vinegar
2 packed cups fresh spinach or chard, well rinsed, stems removed and large leaves cut into 1-inch wide ribbons
Freshly grated Parmesan cheese for garnish

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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