Mediterranean Lentil Soup
Prep: 15 minutes Cook: 50 minutes
By Mary Duffield
Mary sent me this recipe several months ago and recommended that I try it. We finally did, using fresh chard from our garden, and loved it. This is a great time of year for soups, and one pot meals are always a favorite around here!
- 1 onion, chopped
- 1 stalk celery, thinly sliced
- 2 small carrots, thinly sliced
- 2-3 cloves garlic, minced
- 1 1/2 cups French green lentils, rinsed
- 8 cups vegetable broth
- 1 bay leaf
- 1/2 tsp oregano
- 1/2 tsp basil
- 1/4 tsp crushed red pepper flakes
- dash salt
- 1/2 tsp freshly ground pepper
- 14 ounce can fire-roasted tomatoes, chopped
- 2 cups Yukon gold potatoes, cubed
- 1 tbsp lemon juice
- 2 cups packed fresh spinach or chard, cut into ribbons
Saute the onions, celery, carrots and garlic in about 1/3 cup vegetable broth in a large soup pot, stirring frequently for about 5 minutes. Add the lentils and rest of vegetable broth. Bring to a boil, reduce heat to low, cover and simmer until the lentils soften, about 20 minutes. Add the bay leaf, oregano, basil, pepper flakes, salt, pepper, tomatoes and potatoes. Mix well and simmer until the potatoes are tender, about 20 minutes longer.
Just before serving, remove and discard the bay leaf. Add the lemon juice and spinach or chard to the soup and let simmer gently just until the spinach wilts, about 2 minutes, or chard softens, about 5 minutes. Serve hot with a nice loaf of bread.