Warming Red Lentil Soup

WARMING RED LENTIL SOUP

WITH SPINACH, LEMON, AND PEPPER

2 cups red lentils, thoroughly washed, soaked overnight, and drained

2 tablespoons of organic extra virgin olive oil

1 medium onion, finely chopped

3-5 garlic cloves, minced

1 bay leaf

2 carrots diced

1 celery stalk, diced

Several sprigs of thyme or a pinch of dried thyme

6 cups vegetable stock, or water, and more to thin out soup as needed

1 tsp sea salt

¼- ½ tsp freshly ground black pepper

4 cups (3 ½ oz) organic baby spinach

¼ cup freshly squeezed lemon juice

Warm the olive oil in a medium saucepan over medium heat. Add the onions, and sauté for

5 minutes or until golden. Add the garlic, stir, and cook for 2-3 minutes longer. Add the

carrots and celery, cooking for 2-3 minutes more. Add the vegetable stock and lentil and

bring to a boil over medium-high heat. Add bay leaf and thyme. Cover pot, and reduce heat

to low and simmer for 30-35 minutes or until lentils are cooked and almost creamy. When

the lentils are tender fish out the bay leaf.

Using an immersion blender, puree the soup in the pan. Stir in salt, pepper, and spinach.

Return the soup to low heat and cook for 1 minute until the spinach is wilted. Remove from

the heat and add lemon juice. Season to taste and serve with a drizzle of olive oil and black

pepper.