I’m visiting my mom this week, and she made a great vegetable soup for lunch. I often make a similar soup in the summer, when we have fresh vegetables from the garden, but I use white beans. My mom uses red lentils to give it bulk, and they have a nice texture.
Mom’s Lentil Soup
1 onion, chopped
1/4 cup olive oil
2 carrots, peeled and diced
2 stalks celery, chopped
3 cloves garlic, minced
1 bay leaf
5 Roma tomatoes, peeled and chopped
2 cups dry, red lentils
8 cups chicken broth
1/2 cup spinach, rinsed and thinly sliced
1 cup fresh parsley, chopped (or 3 tablespoons dried)
1 tablespoon thyme (1/2 fresh and 1/2 dried)
Salt and pepper to taste
Cook the vegetables (except for the tomatoes) and seasonings in olive oil until tender. Cook for 2 minutes more.
Add the lentils, chicken broth and tomatoes, and simmer for 1 hour.
Add spinach and cook until wilted. Add salt and pepper.