The Best Lentil Soup

 Ingredients:

• 1/4 cup olive oil
• 1 large yellow onion finely chopped
• 4 carrots finely diced
• 5 cloves garlic minced
• 1/4 tsp crushed red pepper flakes
• 1/2 cup white wine
• 1 28-ounce can crushed tomatoes with basil
• 1 tsp honey
• 2 cups brown lentils washed and picked over
• 8 cups vegetable broth
• 1 tsp salt more to taste
• 1/2 tsp freshly cracked black pepper
• 1 and 1/2 cups spinach or kale chopped
• 2 tbsp freshly squeezed lemon juice

 

Preparations In a large Dutch oven or soup pot, warm the oil over medium heat until shimmering. Add the onions and carrots and cook, stirring frequently.  until the onion has softened and is turning translucent, about 8 to 9 minutes. Add the garlic and crushed red pepper flakes and cook until fragrant while stirring constantly, about 1 minute. Pour in the wine and simmer, stirring occasionally, for 5 minutes. Pour in the crushed tomatoes and cook for 5 more minutes, stirring frequently. Stir in the honey. Add in the lentils and broth, salt and black pepper. Stir well to combine. Increase the heat to high and bring the mixture to a boil. Then partially cover the pot and reduce the heat to a gentle simmer. Cook for 45 minutes, or until the lentils are tender but still hold their shape. Add the chopped greens and cook for 5 minutes if using spinach, and 10 to 15 minutes if using kale. Remove the pot from heat and stir in 1 tablespoon of lemon juice. Taste and season with more salt, pepper and/or lemon juice.  Serve warm. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for up to 2 months (just defrost before serving).  

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