Lentil Soup
INGREDIENTS
1/4 cup extra virgin olive oil, plus more for finishing
1 medium onion, diced
2 ribs celery, diced (approx a heaping cup)
2-3 medium carrots, diced (approx a heaping cup)
1 tsp dried oregano
3 ounces tomato paste
8 ounces canned tomatoes hand crushed
8 ounces baby spinach
8 cups water
16 ounces brown or green lentils see notes below
1 rind Parmigiano Reggiano (optional)
salt and pepper to taste
METHOD
1. Heat a large heavy pot on medium-low.
2. Once the oil is fragrant, add the olive oil, carrots, celery, and onion. Cook until soft and translucent (about 10 minutes).
3. Add in the tomato paste and cook, stirring frequently for 5 minutes.
4. Add in the plum tomatoes, oregano, lentils, Parmigiano Reggiano rind, and water.
5. Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes).
6. After the lentils are cooked through and tender, turn off the heat and add the baby spinach. Stir to combine until spinach wilts.
7. Taste test and adjust salt and pepper to taste.
HOW TO SERVE
Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!