Ingredients
1 tablespoon olive oil
1 medium celery stalk, small dice
1 medium carrot, peeled and small dice
1/2 medium yellow onion, small dice
3 medium garlic cloves, minced
Salt
Freshly ground black pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 tsp finely chopped fresh thyme leaves
1 tsp red wine vinegar or sherry vinegar
2 ounces spinach leaves (about 1/2 a bunch)
Method
1. Heat the oil in a large saucepan over a medium heat until shimmering,
about 3 minutes. Add the carrot, celery, and onion, and cook, stirring
occasionally, until the veggies have softened, roughly 10 minutes. Stir
in the garlic and cook until fragrant, about 1 minute. Season with some
general pinches of salt and pepper.
2. Add the broth, tomatoes (with their juices), lentils, bay leaf, and
thyme and mix to combine. Cover the pot and bring to the simmer, roughly
15 minutes. Once simmering, reduce to a low heat and continue to
simmer, covered, until the lentils and vegetables have become soft,
about 15 minutes.
3. Taste and season with some more salt and pepper, then stir in the
vinegar. Add the spinach and stir until wilted. If you prefer a creamier
texture, purée half the soup in a blender and add it back to the pot.
No comments:
Post a Comment