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Categories:
olive oil onion celery carrot bay leaves tomato paste salt garlic chicken stock french dry green lentils spinach fresh parsley red wine vinegar mustard pepper Parmesan cheese
Viewed: 41 - Published at: 6 years agoIngredients
- 1 1/2 tablespoons olive oil
- 1 large onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrot, diced
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 garlic cloves, minced
- 6 cups chicken stock or 6 cups vegetable stock
- 1 cup french dry green lentils
- 6 cups spinach, chopped
- 1/2 cup fresh parsley, chopped
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon pepper
- 1/4 cup parmesan cheese
Method
- Pour olive oil into a large stockpot over medium heat.
- Add onion, celery, carrot and bay leaves, saute for 10 minutes.
- Add tomato paste, salt and garlic, saute 1 minute.
- Add broth and lentils, bringing to a boil.
- Partially cover, reduce heat and simmer 25 minutes.
- Stir in spinach, parsley, vinegar, mustard, and pepper.
- Cook 15 minutes.
- Discard bay leaves and serve topped with parmesan cheese.