Lentil soup

Ingredients

• 2 tbsp olive oil
• 1 onion, chopped
• 1 rib celery, chopped
• 3 carrots, chopped
• 3 garlic cloves, pressed
• ½ tsp dried rosemary
• 2 bay leaves
• 1 cup dried lentils (brown or green)
• 2 potatoes, diced
• 6 cups vegetable stock
• 1 can (15 oz) crushed tomatoes
• 6 cups spinach
• 1½ tbsp balsamic vinegar
• 1 tsp salt
• ⅛ tsp black pepper
• ¼ tsp red pepper flakes, optional

Utensils

• Large pot
• Wooden spoon
• Ladle

Information

• Cost: $
• Prep & cook time: ~1h
• Yield: 6 servings (≈350 g each)

Preparation Method

1. Heat oil in pot. Sauté onion, celery, and carrots 4 min.
2. Add garlic, rosemary, and bay leaves. Cook 1 min.
3. Add lentils, potatoes, stock, and tomatoes. Season and simmer 30–45 min.
4. Stir in spinach and vinegar before serving. Cook until wilted.
5. Adjust salt and pepper.