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olive oil onion celery carrot bay leaves tomato paste salt garlic water chopped spinach parsley red wine vinegar mustard black pepper Parmesan cheese
Viewed: 76 - Published at: 5 years agoIngredients
- 1 1/2 tablespoons olive oil
- 1 1/3 cups finely diced onion
- 1/3 cup finely diced celery
- 1/3 cup finely diced carrot
- 2 bay leaves
- 2 tablespoons tomato paste
- 1 teaspoon salt
- 2 garlic cloves, minced
- 6 cups water
- 1 cup dried French dark green or other lentils
- 6 cups chopped spinach
- 1/3 cup chopped fresh parsley
- 2 teaspoons red wine vinegar
- 2 teaspoons Dijon mustard
- 1/4 teaspoon black pepper
- 3/4 cup (3 ounces) shaved fresh Parmesan cheese
Method
- Heat the olive oil in a large Dutch oven or stockpot over medium-high heat. Add the diced onion, celery, carrot, and bay leaves; saute for 10 minutes. Add the tomato paste, salt, and minced garlic; saute 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat, and simmer mixture for 25 minutes. Stir in the chopped spinach, parsley, vinegar, mustard, and pepper; cook 15 minutes. Discard the bay leaves. Ladle soup into bowls; top with cheese.
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