Green, Green, Green Soup - cooking recipe

Ingredients

1 1/2 tablespoons olive oil
1 large onion, diced
1/2 cup celery, diced
1/2 cup carrot, diced
2 bay leaves
2 tablespoons tomato paste
1 teaspoon salt
2 garlic cloves, minced
6 cups chicken stock or 6 cups vegetable stock
1 cup french dry green lentils
6 cups spinach, chopped
1/2 cup fresh parsley, chopped
2 teaspoons red wine vinegar
2 teaspoons Dijon mustard
1/4 teaspoon pepper
1/4 cup parmesan cheese

Preparation

Pour olive oil into a large stockpot over medium heat.
Add onion, celery, carrot and bay leaves, saute for 10 minutes.
Add tomato paste, salt and garlic, saute 1 minute.
Add broth and lentils, bringing to a boil.
Partially cover, reduce heat and simmer 25 minutes.
Stir in spinach, parsley, vinegar, mustard, and pepper.
Cook 15 minutes.
Discard bay leaves and serve topped with parmesan cheese.