This is my idea of a perfect year-round soup, since the vegetables in it are always in season and lentils and tomato paste are staples in my pantry. In the winter, I serve it hot accompanied by cheese and salumi, and in the summer, I serve it at room temperature with just a drizzle of extra-virgin olive oil.
Serves 4 to 6
INGREDIENTS:
- 1 celery rib, chopped
- 1 medium onion, chopped
- 1 carrot, peeled and chopped
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ¼ cup extra-virgin olive oil, plus more (optional) for drizzling
- 2 garlic cloves, very finely chopped
- 8 ounces (about 1 cup) brown lentils
- 2 tablespoons tomato paste
- 5 cups water
- 2 medium waxy potatoes, such as Yukon Golds, peeled and chopped
- Salt and freshly ground pepper
- 2 cups packed, washed, and trimmed spinach
INSTRUCTIONS:
- In a large pot, cook the celery, onion, carrot, and herbs in the oil over medium heat, stirring often, until the vegetables are tender and golden, about 10 minutes.
- Stir in the garlic and cook for 1 minute.
- Add the lentils and tomato paste to the pot and stir well.
- Add the water, potatoes, 1 teaspoon salt, and pepper to taste. Bring to a simmer.
- Reduce the heat to low and cook for 45 minutes, or until the lentils and potatoes are tender. If the soup becomes too thick, add warm water.
- Tear the spinach leaves into pieces and stir into the soup. Cook until wilted.
- Taste for seasoning and adjust with salt and pepper if needed.
- Serve the soup hot or at room temperature. Drizzle with olive oil, if desired.
