I married a serious lentil lover. I think, if he could, Damian would eat this soup 3-5 nights a week. He requests it constantly, and lucky for him it’s an easy make. Unlike a lot of soups, this one comes together in well under an hour. It’s a super-hearty, super-healthy, and many many levels of delicious.


Ingredients:
2 ribs of celery
2 skinny carrots
1/2 yellow onion
2-4 cloves garlic
1 tablespoon olive oil

1 bay leaf
1 tablespoon oregano
1 tablespoon basil

1 cup green lentils
1 large tomato, diced
4 cups veggie broth or water, more as needed

handful fresh spinach
1 tablespoon red wine vinegar
salt and pepper to taste

Instructions:
Dice the veggies and sauté the mirepoix, garlic, and olive oil in the bottom of a soup pan. When onions are glassy, add the bay leaf and spices and continue to sauté another few minutes.

Add the lentils and stir them into the sautéing veggies. Keep stirring them around for about 2 minutes (add more oil if needed). Add the tomato and broth, reduce heat, cover, and simmer for an additional 20ish minutes, until lentils are tender.

Before serving, stir in the spinach and vinegar. Spice as you wish.

Serve steaming in an old chipped mug, with a huge hunk of crusty bread.

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Tags: gluten-free

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