MEDITERRANEAN LENTIL SOUP

食材

• 2 tablespoons extra virgin olive oil • 1 large onion chopped • 1 rib celery chopped • 3 medium carrots chopped • 3 cloves garlic pressed or minced • 1 teaspoon dried oregano • 1 cup (200 g) dried lentils or 3 cups cooked lentils / 2 cans lentils (drain and rinse) • 2 medium potatoes diced - skin on is fine • 6 cups (1½ L) vegetable broth you'll only need 3 cups if using canned or pre-cooked lentils • 1 can crushed tomatoes

15 oz / 400 g • 7 oz (200 g) spinach about

7 cups • 1½ tablespoons balsamic vinegar or lemon juice • 1 teaspoon salt or to taste + black pepper

步驟

Build the Flavor Base: Heat the 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 1 rib celery, 3 medium carrots, 3 cloves garlic (all chopped), and 1 teaspoon dried oregano.

Cook for about 5 minutes, stirring often, until the vegetables soften but don't brown. Simmer the Soup: Add 1 cup dried lentils (rinsed), 2 medium potatoes (diced), 6 cups vegetable broth, and 1 can crushed tomatoes.

Season with 1 teaspoon salt and black pepper. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the soup is thick.

Tip: If using canned lentils, cut the broth and cooking time in half.

Add the Greens: Stir in 7 oz spinach and 1½ tablespoons balsamic vinegar a few minutes before the soup is done. Cook until the greens wilt. Taste and adjust seasoning.

Serve: Serve hot with crusty bread, a drizzle of olive oil or chili oil, and optional toppings like parmesan, scallions, or Greek yogurt.

筆記

COOK TIME: 35 MINUTES TOTAL TIME: 40 MINUTES PREP TIME: 5 MINUTES

SERVINGS: 4 PEOPLE (UP TO 6) AUTHOR: NICO PALLOTTA