Green, Green, Green Soup

Green lentils, spinach, and parsley give this delicious soup a dense green color and offer up loads of nutrients.

• Ready In: 1 hr 10 mins
• Serves: 6

Ingredients

• 1 1⁄2 tablespoons olive oil
• 1  large onion, diced
• 1⁄2 cup celery, diced
• 1⁄2 cup carrot, diced
• 2  bay leaves
• 2  tablespoons tomato paste
• 1  teaspoon salt
• 2  garlic cloves, minced
• 6  cups  chicken stock or 6  cups  vegetable stock
• 1  cup  french dry green lentils
• 6  cups spinach, chopped
• 1⁄2 cup fresh parsley, chopped
• 2  teaspoons red wine vinegar
• 2  teaspoons Dijon mustard
• 1⁄4 teaspoon pepper
• 1⁄4 cup parmesan cheese

Directions

1. Pour olive oil into a large stockpot over medium heat.
2. Add onion, celery, carrot and bay leaves, saute for 10 minutes.
3. Add tomato paste, salt and garlic, saute 1 minute.
4. Add broth and lentils, bringing to a boil.
5. Partially cover, reduce heat and simmer 25 minutes.
6. Stir in spinach, parsley, vinegar, mustard, and pepper.
7. Cook 15 minutes.
8. Discard bay leaves and serve topped with parmesan cheese.