Lentil Soup

When studied abroad in France, my roommate and I lived with a little old lady in an apartment just down the street from the Bastille. Every night, we ate a traditional French dinner prepared by our host, usually consisting of an entree of some kind, a salad dressed with homemade vinaigrette, a selection from a cheese plate, and usually fruit for dessert.

There was only one dish she prepared that I didn't care for, a casserole of ham and lentils. I have tried to like lentils over the years to no avail, which is a shame because they are dietary superstars, being rich in many vitamins (especially folate and iron), fiber, and protein.

This week, I found a recipe for lentils that was actually really delicious - and there's nothing fancy, complicated or expensive about it. It's just a simple soup with a few common vegetables and herbs, spiked with vinegar at the end to bring out the flavors.

Lentil Soup

From Allrecipes.com

1 onion, chopped

1/4 cup olive oil

2 carrots, diced

2 stalks celery, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 bay leaf

1 teaspoon dried basil

1 (14.5 ounce) can crushed tomatoes

2 cups dry lentils

8 cups water

1/2 cup spinach, rinsed and thinly sliced

2 tablespoons red wine vinegar

kosher salt to taste

ground black pepper to taste

Directions:

In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.

Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.