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Lentil-Vegetable Soup

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 cup soup and 2 tablespoons cheese)
This is one of those soups that tastes even better the next day. I think French dark green lentils make the most attractive and delicious soup, but any lentil will work.

Ingredients

  • 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

Nutrition Information

  • calories 234
  • caloriesfromfat 30 %
  • fat 7.8 g
  • satfat 2.9 g
  • monofat 3.7 g
  • polyfat 0.7 g
  • protein 16.6 g
  • carbohydrate 26.6 g
  • fiber 7.3 g
  • cholesterol 10 mg
  • iron 5.1 mg
  • sodium 729 mg
  • calcium 260 mg

How to Make It

  1. 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.

Cook's Notes

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