Lentil Soup

Ingredients

• 3 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 2 medium carrots (chopped into 1/4-inch thick rounds or half-rounds)
• 2 ribs celery (chopped)
• 4 cloves garlic (minced)
• 6 cups low sodium vegetable broth*
• 15 ounces fire roasted diced tomatoes (or fire roasted crushed tomatoes)
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 12 sprigs fresh thyme (or 1 1/2 teaspoons dried thyme)
• 2 bay leaves
• 1 1/2 cups dry green or brown lentils (picked over and rinsed)
• 2 cups loosely packed chopped fresh spinach
• Optional, for serving: squeeze of fresh lemon juice and/or grated Parmesan cheese

Instructions

1. 1

   In a large Dutch oven or other heavy duty pot, heat the olive oil over medium heat.

2. 2

   Once hot, add the onion, carrots and celery and cook, stirring often, for about 6 minutes, until the vegetables start to soften.

3. 3

   Add the garlic and cook, stirring, for 30 seconds.

4. 4

   Add the vegetable broth, diced tomatoes, cumin, salt, pepper, thyme, bay leaves and lentils. Stir.

5. 5

   Increase the heat to medium high and bring to a boil. Once boiling, reduce the heat to a medium simmer and cover the pot. Simmer for 20-25 minutes, or until the lentils are tender.

6. 6

   Use a fork to remove the thyme stems (most of the leaves will have fallen off) and bay leaves.

7. 7

   Stir in the spinach.

8. 8

   Serve. If desired, you can stir a squeeze of fresh lemon juice into bowls of soup, or top with grated Parmesan cheese.