"Autumn carries more gold in its pocket than all the other seasons."
~ Jim Bishop
LEMON SPINACH LENTIL SOUP
~ A fall favorite
4 Tbsp. extra-virgin olive oil
2 diced stalks of celery
3 diced carrots
2 medium diced sweet onions
4-6 minced garlic cloves
3 bay leaves
1 Tbsp. chopped fresh thyme (1 tsp. dried)
Freshly ground black pepper & coarse salt to taste
2 quarts organic chicken (or vegetable) broth
1 28 oz. can diced tomatoes
3 cups rinsed lentils (I like black, French green and red)
juice and zest from large lemon
1/2 lb. baby spinach
- In large stockpot, heat oil over medium heat. Add onions, carrots, and celery and cook until tender. Stir in garlic and thyme and cook for 2 minutes.
- Add broth, tomatoes, bay leaves, and lentils. Bring to boil. Reduce heat and simmer 45 minutes or until lentils are soft.
- Add lemon zest, juice, and spinach. Cook until spinach wilts. Adjust seasonings. (Puree 1/2 of soup for creamier texture ~ add a bit of water if too thick).
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