Hearty Lentil Soup With Spinach - Vegetarian Version

Name: Hearty Lentil Soup With Spinach - Vegetarian Version
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Yield: 3-4 Quarts, 8-12 serving(s)
Ingredients: 1/4 cup olive oil (or thereabouts); 1 1/2 large onions, chopped fine; 4 medium carrots, peeled and chopped medium; 4 celery ribs, chopped medium; 6 garlic cloves; 2 (14 1/2 ounce) cans diced tomatoes; 1 large bay leaf; 2 teaspoons minced fresh thyme leaves; 2 cups lentils; 1/2 teaspoon salt; ground black pepper; 8 cups vegetable broth; 3 cups water; 8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

(3)

Recipe by Chef #698258

I usually make this with bacon, but I can't eat meat on my current restricted diet, so I've tossed that smoky slab and added some other stuff! I've also almost doubled the original amounts of original recipe - I can't make small batches of soup! I pack it up in plastic containers and take them to work. *Please note that preparation time may vary. I'm a slow chopper and I accounted for that in the given time below!

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READY IN: 1hr 15mins

SERVES: 8-12

YIELD: 3-4 Quarts

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup olive oil (or thereabouts)
1 ¹⁄₂

large onions, chopped fine
4

medium carrots, peeled and chopped medium
4

celery ribs, chopped medium
6

garlic cloves
2

(14 1/2 ounce) cans diced tomatoes
1

large bay leaf
2

teaspoons minced fresh thyme leaves
2

cups lentils
¹⁄₂

teaspoon salt
ground black pepper
8

cups vegetable broth
3

cups water
8

ounces spinach, baby whole or 8 ounces regular spinach, chopped

DIRECTIONS

Heat olive oil at medium-high heat.
Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
Add garlic and cook until fragrant (30 seconds).
Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
Stir in lentils, salt and pepper to taste.
Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
Uncover, add vegetable broth and water.
Bring to a boil, cover partially, and reduce heat to low.
Simmer until lentils are tender but not mushy (30-35 minutes).
Discard bay leaf.
Puree 3 cups soup in blender until smooth, then return puree to pot.
Stir in spinach until wilted.
Serve! (or place in plastic containers for work!).

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