lentil soup

And to wrap up soup week, here is one of my absolute favorites, lentil soup. :-)

Here's what you need:

2 Tsp olive oil
1 medium onion, chopped
2 carrots, chopped into little cubes (for some reason I think they taste better that way)
1 potato, chopped into little cubes (same reason as above)
2 celery stalks, chopped
1 cup lentils (pardina, the little brown ones)
3 Tsp, red wine vinegar
6 cups, veggie stock (or chicken, if you prefer)
2 cups, spinach, chopped
Pepper
Heat the oil in a large soup pot or Dutch oven, and when medium hot, add the onion, carrot, potato, and celery, sauteing for about 7 minutes, until tender. Add the vinegar to the pan, using a wooden scraper to loosen any brown bits from the bottom. Then add the broth and lentils, bringing to a boil. Reduce heat, and simmer for about 40 minutes. Stir in the chopped spinach, and continue simmering until the leaves have wilted. Finally, a few twists of the pepper mill will finish the soup perfectly. Serve with cornbread.

Happy Friday---TGIF, TGIF!!!