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Spinach Lentil Soup


  • 2 onions, chopped
  • 3 Tablespoons olive oil
  • 2 carrots, chopped
  • 2 ribs celery, chopped
  • 8 cloves garlic, minced
  • 2 teaspoon ground cumin
  • 2 bay leaf
  • 2 sprigs fresh thyme
  • 2 cup red lentils (brown and green lentils work too, but will take longer to cook)
  • 6 cups broth
  • 7 cups water
  • 4 tablespoons chopped Italian parsley
  • 1/2 - 1 lb. chopped fresh spinach
  • juice of 1 lemon (optional)


  • Chop the vegetables finely.
  • Saute onion in oil until beginning to soften - about 5 minutes.
  • Remove half the onions and set aside.
  • Add carrots and celery and saute until soft - about 10 minutes.
  • Add garlic, cumin, bay leaf, and thyme and saute 1 minute.
  • Add lentils, broth, water, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
  • Simmer, partially covered, stirring occasionally, until lentils are very soft and falling apart, about 30 minutes.
  • Meanwhile, saute the reserved onions in a separate pan over high heat until brown and carmelized. Set aside.
  • Discard bay leaf and thyme sprig.
  • Remove 4 cups of soup, carefully puree in food processor or with wand, and return to pot.
  • Add parsley and spinach and heat through until spinach is wilted and soup is hot.
  • Place in bowls and top each bowl with some of the carmelized onions, a swirl of fresh lemon juice, and, if you like, a swirl of olive oil and/or a sprinkling of kosher salt.

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