Hearty Lentil Soup With Spinach - Vegetarian Version - cooking recipe

Ingredients

1/4 cup olive oil (or thereabouts)
1 1/2 large onions, chopped fine
4 medium carrots, peeled and chopped medium
4 celery ribs, chopped medium
6 garlic cloves
2 (14 1/2 ounce) cans diced tomatoes
1 large bay leaf
2 teaspoons minced fresh thyme leaves
2 cups lentils
1/2 teaspoon salt
ground black pepper
8 cups vegetable broth
3 cups water
8 ounces spinach, baby whole or 8 ounces regular spinach, chopped

Preparation

Heat olive oil at medium-high heat.
Add onions, carrots and celery; cook, stirring occasionally, until vegetables begin to soften (4-8 minutes).
Add garlic and cook until fragrant (30 seconds).
Stir in tomatoes, bay leaf and thyme; cook until fragrant (30 seconds).
Stir in lentils, salt and pepper to taste.
Cover, reduce heat to medium-low and cook until vegetables are softened and lentils have darkened *7-10 minutes).
Uncover, add vegetable broth and water.
Bring to a boil, cover partially, and reduce heat to low.
Simmer until lentils are tender but not mushy (30-35 minutes).
Discard bay leaf.
Puree 3 cups soup in blender until smooth, then return puree to pot.
Stir in spinach until wilted.
Serve! (or place in plastic containers for work!).