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:
- 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.
- Prepare all veggies by washing, chopping, slicing, or mincing them as noted in the ingredients list.
- 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.
- 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.
- Add the carrots, celery and ½ teaspoon salt. Stir together, cover and cook for 10 minutes.
- Drain lentils and add them to the soup along with the tomatoes, bay leaves, water and ½ teaspoon salt.
- 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.
- 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