Lentil-Vegetable Soup

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

Preparation

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.