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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