Monday, September 30, 2013

FAREWELL SWEET SEPTEMBER! (LEMON SPINACH LENTIL SOUP)

"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).