This is a quick soup because the lentils can be served al dente. If you prefer them soupy-thick, cook them a little longer, stirring frequently. At Engine 2, we like the small green French lentils, but don’t forget to give the yellow, brown, and orange lentils a shot as well.
Serve with warm whole-grain bread or brown rice and greens.
1 onion, chopped
3 cloves garlic, minced
2 bay leaves
16 ounces lentils, rinsed and drained
32 ounces vegetable stock
2 cups water
1 teaspoon dried thyme
½ teaspoon ground white pepper
4 carrots, sliced
4 stalks of celery with green tops, chopped
4 cups spinach, chopped into 2-inch pieces
1 tablespoon white vinegar
Sauté the onion, garlic, and bay leaves on high heat in a large soup pot for 5 minutes, until onion browns.
Add the lentils, stirring for 3 minutes, until warm.
Add remaining ingredients and cook covered on low heat for 20 minutes, adding water as necessary to achieve desired consistency.
Add chopped spinach and vinegar and remove from heat. Let sit covered for a few minutes before serving.
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