Lentil Soup

This was a welcome home soup, something I made to provide a bit of comfort against the cold, cold work week. The hint of rosemary and a splash of lemon at the end really brightened up the flavor. As with all soups, it got better each day.

Ingredients:

2 TB olive oil
1 white onion, chopped
2 carrots, thinly sliced into discs
2 celery ribs, thinly sliced into discs
8 c low sodium vegetable stock
1.5 c dried lentils
1.5 TB cumin
1 tsp rosemary
1 tsp Hungarian paprika
salt and pepper to taste
4 c fresh spinach
juice from ½ lemon

Preparation:

Bring vegetable stock to a boil in a large stock pot. Add lentils, and turn heat down to a simmer. Simmer for 20 minutes.


Meanwhile, heat oil in skillet over medium heat. Add onions, and sautee until softened. Add carrots and celery to skillet, and stir to coat with oil. Add onion mixture to stockpot, and season soup with cumin, rosemary, paprika, and salt and pepper to taste. Simmer soup for an additional 10-25 minutes, until lentils are soft on inside. (If using spinach, add during last five minutes of cooking.)


Immediately prior to serving, add lemon juice. Serve soup with grated cheese on side. Serves 6-8.