MOM'S LENTIL-SPINACH SOUP

MOM'S LENTIL-SPINACH SOUP image

Categories Bean

Yield 4-6 people

Number Of Ingredients 14

1C uncooked green or brown lentils, cleaned and rinsed
1 bay leaf
1 celery stalk, diced into 1/4" squares
7C water
Salt
3T olive oil
1 large red onion, finely diced (MOM: "1/2C or less")
2 cloves garlic, minced
3T parsley, chopped
3 medium tomatoes, fresh or canned, peeled, seeded and chopped; juice reserved. (MOM leaves this out)
1 bunch spinach (about 1 pound), stems removed and leaves washed (MOM uses chard in place of spinach)
Red wine vinegar or sherry vinegar to taste (MOM leave this out when she swaps Spinach for Chard)
Pepper
Asiago or Parmesan cheese, grated, or creme fraiche

Steps:

1. Put the lentils, bay leaf, and celery in a soup pot with the water, the reserved juice from the tomatoes and 1/2t salt. 2. Bring to a boil and scoop off any foam that forms on the surface; then lower the heat to a slow boil. 3. While the lentils are cooking, heat the oil in a skillet and add the onion and 1/2t salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue cooking until the onion is soft but not browned. 4. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils. 5. Cut the spinach leave into 1/2" strips, there should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. 6. Once it has cooked down, thin the soup, if necessary, by adding more water, and taste for salt. 7. Simmer the soup 5 minutes, then add vinegar to taste, to brighten the flavor. Serve with freshly ground black pepper and Asiago or Parmesan cheese, and a spoonful of creme fraiche. This soup would be nicely complimented by a chardonnay.