Serves 6 / Ingredient tip: Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown (often with a greenish cast and simply labeled “lentils”) soften but retain texture when cooked.
1 tablespoon olive oil
1 small yellow onion, cut in large dice
2 medium carrots, cut in large dice
1 medium celery stalk, cut in large dice
1½ cups sliced cremini or portobello mushrooms
1 cup flat brown lentils, rinsed
7-8 cups low-sodium vegetable broth
1 bay leaf
½ teaspoon dried rosemary, crushed
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
3 medium cloves garlic, minced
4 cups (packed) baby spinach leaves
Sherry or sherry vinegar (optional)
- In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
- Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.
PER SERVING: 180 cal, 14% fat cal, 3g fat, 0g sat fat, 0mg chol, 10g protein, 30g carb, 11g fiber, 348mg sodium