Lentil Soup With Spinach

INGREDIENTS

• ¼ cup extra virgin olive oil
• 1 medium yellow or white onion, chopped
  • = 346/4 grams frozen cooked onions
  • + 423/4 grams frozen raw onions
• 2 carrots, chopped coarsely
  • 500/4 grams carrots
• 2 stalks celery minced fine
• 4 garlic cloves, pressed or minced
  • 25 grams (6.25 g/clove)
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 2 small bay leaves
• 1 cup wine, red or white
• 1 teaspoon salt, more to taste
  • OR 1 oz soy sauce
• Pinch red pepper flakes
• Freshly ground black pepper
• Some quantity of spinach tbd
• Juice of ½ to 1 medium lemon, to taste
  • Zest of the same lemon

INSTRUCTIONS

Times here are taken directly from the original and are mostly bogus. Use discretion.

Cook lentils in barely enough water. When done, puree to preference with immersion blender.

Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.

Once the oil is shimmering, add:

• chopped onion
• chopped celery
• lemon zest
• cumin
• thyme
• black pepper

Cook, stirring often, until the onion starts to caramelize, or to taste.

Add the garlic and curry powder. Cook until fragrant while stirring constantly, about 30 seconds.

Add the wine and reduce to eliminate alcohol.

Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth and wine. Add 1 teaspoon salt and a pinch of red pepper flakes. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.

Add the chopped greens. Cook until the greens have softened to your liking.

Add chopped carrots.

Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

NOTES

Based on http://cookieandkate.com/2015/vegan-lentil-soup-recipe/