Lentil Spinach Soup

One pot, water, and wholesome ingredients create a balanced soup without needing stock.

Ingredients:

1 lb lentils, about 2 ¼ cups

4 Tbsp olive oil, divided

1 lb onions, about 3 medium, to yield 3 cups diced

2 tsp salt, divided, plus more to adjust

3 garlic cloves, minced, to yield about 1 tablespoon

1 tsp dried thyme

1 tsp onion powder

1 tsp garlic powder

1 tsp sweet smoked paprika

scant ¼ tsp crushed red pepper flakes, optional

¾ lb unpeeled carrots, about 4 medium, to yield 2 cups medium dice

4 medium celery ribs, to yield about 2 cups medium dice

1 lb tomatoes, about 4 medium, to yield 2 cups medium dice or 15-oz can crushed tomatoes

2 bay leaves

10 cups water, hot if possible

1 Tbsp red wine vinegar

½ tsp ground black pepper, plus more to adjust

8 oz baby spinach leaves, to yield about 5 packed cups

Equipment:

Chef’s knife

Cutting board

8-quart pot with lid

Bowls

Measuring cups and spoons

Wooden spatula or spoon

Can opener

Immersion blender, optional

Strainer

Ingredients:

1 lb lentils, about 2 ¼ cups

4 Tbsp olive oil, divided

1 lb onions, about 3 medium, to yield 3 cups diced

2 tsp salt, divided, plus more to adjust

3 garlic cloves, minced, to yield about 1 tablespoon

1 tsp dried thyme

1 tsp onion powder

1 tsp garlic powder

1 tsp sweet smoked paprika

scant ¼ tsp crushed red pepper flakes, optional

¾ lb unpeeled carrots, about 4 medium, to yield 2 cups medium dice

4 medium celery ribs, to yield about 2 cups medium dice

1 lb tomatoes, about 4 medium, to yield 2 cups medium dice or 15-oz can crushed tomatoes

2 bay leaves

10 cups water, hot if possible

1 Tbsp red wine vinegar

½ tsp ground black pepper, plus more to adjust

8 oz baby spinach leaves, to yield about 5 packed cups

Equipment:

Chef’s knife

Cutting board

8-quart pot with lid

Bowls

Measuring cups and spoons

Wooden spatula or spoon

Can opener

Immersion blender, optional

Strainer

Directions:

  1. Rinse the lentils under cold water and pick through, removing any tiny stones. Place lentils in a 2-quart bowl, cover by about 3 inches with cold water and set aside.
  2. Prepare all veggies by washing, chopping, slicing, or mincing them as noted in the ingredients list.
  3. Warm an 8-quart pot over medium-high heat, add 2 tablespoons olive oil, the onions, and 1 teaspoon salt. Cover, reduce to medium-low, and cook, stirring occasionally for about 15 minutes.
  4. Move the onions to make a small space in the bottom of the pot. Add 2 tablespoons olive oil, fresh garlic, dried thyme, onion powder, garlic powder, paprika and red pepper flakes. Stir into the oil, cook until fragrant, about a minute, and then combine with the onions. Cover and cook for 5 more minutes.
  5. Add the carrots, celery and ½ teaspoon salt. Stir together, cover and cook for 10 minutes.
  6. Drain lentils and add them to the soup along with the tomatoes, bay leaves, water and ½ teaspoon salt.
  7. Cover, bring to a boil, then reduce the heat to a simmer and cook uncovered until the lentils are tender, about 20 to 30 minutes. Remove the bay leaves and discard.
  8. Turn off the heat and stir in the vinegar, black pepper, and spinach. Taste and adjust. For the best flavor and presentation, add spinach just before serving.

from The Moosewood Cookbook by Mollie Katzen