A healthy soup packed with protein and fiber and full of earthly flavor that will warm the hearts of loved ones during the cold winter months.
: 6 to 8 servings
2 tablespoons olive oil, plus more for drizzling
1 large yellow onion, chopped
2 garlic cloves, finely chopped
2 medium carrots, diced
2 celery stalks, diced
1 (15-ounce) can diced tomatoes
1 (10-ounce) package frozen chopped spinach, thawed and drained
10 cups vegetable stock
1 pound lentils, picked through and rinsed
1 teaspoon cumin
3 fresh thyme springs
1 bay leaf
Fine sea salt
Freshly ground black pepper
Warm oil in a large pot set over medium-high heat.
Add onions and garlic, cook until soft and translucent, about 5 minutes.
Add carrots and celery; cook until almost browned, about 15 minutes.
Add tomatoes, stock, lentils, chopped spinach, cumin, thyme and bay leaf. Bring to a boil. Season with salt and pepper.
Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 to 45 minutes.
Check seasoning. Using a blender, puree a third of the soup and then pour back into pot.
Serve drizzled with olive oil and crusty bread.