Lainie's Reliable Lentil Soup

Donna McMaster

1 onion, chopped (not tiny)

Some olive oil

4 carrots, diced

2 stalks celery, chopped (I like to include some of the leafy tops if they are very fresh)

4 cloves garlic, minced (or more! no such thing as too much garlic, in my kitchen)

2 teaspoons dried oregano

2 bay leaves

2 teaspoons dried basil

⅛ teaspoon red pepper flakes (just a skinch)

1 (28 ounce) can diced or crushed tomatoes or two of the 14.5 oz cans (NOT sauce)

2 cups dry lentils (any color is fine; I usually buy green because they are easily found)

8 cups chicken broth (or 4c broth and 4c water with some powdered boullion: I like Caldo de Pollo in the Mexican section of the store)

½ cup spinach or kale, rinsed and thinly sliced (can use more than ½c !)

2 tablespoons vinegar or lemon juice

salt to taste

ground black pepper to taste

In a large soup pot, heat oil over medium heat.

Add onions, carrots, and celery; cook and stir until onion is tender.

Stir in garlic, red pepper flakes, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add broth and tomatoes. If using kale you can add it now.

Bring to a boil. Reduce heat, and simmer for at least 1 hour.

When ready to serve (optional) stir in spinach, and cook until it wilts.

If you have an immersion blender, scoop out some of the soup and blend it before adding it back in. This will make it less brothy.

Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Variations: add spinach or kale, three potatoes, and smoked sausage or cut up ham. Maybe add about 3T of port. (Maybe, because I have never tried it this way, just read the suggestion somewhere.)

Sometimes I make a cup of quinoa and add a few spoonfuls to a bowl of this soup to add protein and make it a heartier meal. Keep the extra quinoa in the fridge; if it’s stored in the soup it will only get bloated by the time you eat it.

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