Greek Lentil Soup

Ingredients

• 1 cup brown lentils
• 2 medium carrot
• 2 medium celery
• 2 medium garlic
• 1 large onion
• 2 tablespoons olive oil
• 1 cup tomatoes
• 2 cups spinach
• 2 tablespoons red wine vinegar
• 4 cups vegetable broth
• 1 leaf bay leaves
• 1 teaspoon thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Instructions

1. 1Rinse the lentils thoroughly under cold water.
2. 2Dice the carrots, celery, and onion. Mince the garlic.
3. 3In a large pot, heat the olive oil over medium heat. Add the onions, carrots, and celery. Cook until the vegetables are soft, about 5 minutes.
4. 4Add the minced garlic to the pot and cook for another minute, until fragrant.
5. 5Add the rinsed lentils, diced tomatoes, vegetable broth, bay leaf, and thyme to the pot. Bring to a boil.
6. 6Reduce the heat to low, cover, and simmer for 35 minutes, or until the lentils are tender.
7. 7Stir in the spinach and cook until it's wilted, about 2 minutes.
8. 8Remove the bay leaf. Season the soup with salt and pepper to taste.
9. 9Stir in the red wine vinegar just before serving.
10. 10Serve hot, drizzled with a bit more extra-virgin olive oil if desired.