6 servings (serving size: 1 cup soup and 2 tablespoons cheese)
1 1/2 tablespoons olive oil
1 1/3 cups finely diced onion
1/3 cup finely diced celery
1/3 cup finely diced carrot
2 bay leaves
2 tablespoons tomato paste
1 teaspoon salt
2 garlic cloves, minced
6 cups water
1 cup dried French dark green or other lentils
6 cups chopped spinach
1/3 cup chopped fresh parsley
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon black pepper
3/4 cup (3 ounces) shaved fresh Parmesan cheese
How to Make It
Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.
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I loved this soup. I made it 90% to the instructions, only adding in a better of veggie bouillon for flavor. The dijon and red wine add a great flavor to this soup. Hearty and delicious, perfect for fall.
Really good but only after I made several additions to it. I agree with everyone else that it needed more flavor. I added chicken sausage, white wine, hot sauce, Worcestershire sauce, and some brown sugar. I also used kale in place of the spinach and chicken broth in place of the water.
This was really, really good. I did make the adjustments suggested which is why I gave it 4 vs 5. Doubled the vinegar and mustard, added some thyme. and used broth instead of water. I did keep with the vegetarian intent and used 1/2 vege stock and 1/2 vege broth. Finally, I pureed abit of the soup before adding the spinach and parsley to thicken. Although not a "pretty soup", was quite delish. In fact,after "forcing" my 13 yearold sons to at least try a bite, they both really liked it.
Don't make this without all the additions the other reviewers suggested! It really tastes like nothing without them.
I added 2C beef broth, extra vinegar, garlic, thyme, tomato paste, mustard and lentils. It did taste very good after that, but it definitely needed to be doctored up.
I made this but added diced butternut squash, 2 cups chicken broth and 4 cuos water, and doubled the mustard/vinegar mix. I made it early in the day and let it sit for 6 hours but I agree that it will be even the next day.
Made this soup last weekend and took it EVERY DAY for lunch this week and loved it!! Very yummy & filling. Made a few changes: I used low sodium chicken broth instead of water, added an organic vegetable bouillon cube. I didn't have tomato paste so I used a can of stewed tomatoes and used kale I had instead of spinach. My colleagues commented on its appearance & aroma and asked for the recipe. Will definitely make this again!
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