Mediterranean Lentil Soup

Ingredients:

• 2 tablespoons extra virgin olive oil

• 1 large onion chopped

• 1 rib celery chopped

• 3 medium carrots chopped

• 3 cloves garlic pressed or minced

• 1 teaspoon dried oregano

• 1 cup dried lentils or 3 cups cooked lentils / 2 cans lentils (drain and rinse)

• 2 medium potatoes diced – skin on is fine

• 6 cups vegetable broth you'll only need 3 cups if using canned or pre-cooked lentils

• 1 can crushed tomatoes 15 oz / 400 g

• 7 oz spinach about 7 cups

• 1½ tablespoons balsamic vinegar or lemon juice

• 1 teaspoon salt or to taste + black pepper

Directions:

1. Build the Flavor Base: Heat the 2 tablespoons extra virgin olive oil in a large pot. Add 1 large onion, 1 rib celery, 3 medium carrots, 3 cloves garlic (all chopped), and 1 teaspoon dried oregano.

2. Cook for about 5 minutes, stirring often, until the vegetables soften but don’t brown.

3. Simmer the Soup: Add 1 cup dried lentils (rinsed), 2 medium potatoes (diced), 6 cups vegetable broth, and 1 can crushed tomatoes.

4. Season with 1 teaspoon salt and black pepper. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally, until the lentils are tender and the soup is thick.

5. Tip: If using canned lentils, cut the broth and cooking time in half.

6. Add the Greens: Stir in 7 oz spinach and 1½ tablespoons balsamic vinegar a few minutes before the soup is done. Cook until the greens wilt. Taste and adjust seasoning.

7. Serve: Serve hot with crusty bread, a drizzle of olive oil or chili oil, and optional toppings like parmesan, scallions, or Greek yogurt.