Ingredients
>
1 tbsp olive oil
>
1 onion, diced
>
2 carrots, diced
>
1 stalk celery, diced
>
1 tsp salt
>
3 to 4 cloves garlic, minced
>
1/2 cup dry white wine
>
1 1/2 cups dried green or brown lentils, rinsed
>
1 bunch herbs (such as rosemary and thyme)
>
1 tbsp tomato paste
>
6 1/2 cups chicken broth, plus more if needed
>
1 cup spinach or kale
>
Prepared pesto, chopped parsley or basil and grated Parmesan cheese, to garnish
Steps
1
Heat oil in a pot over medium. Add onion, carrots, celery and salt and cook, stirring occasionally, until beginning to soften, 3 to 4 minutes.
2
To pot, add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add wine and cook until mostly reduced, 1 to 2 minutes. Add lentils, herbs, tomato paste and stock. Bring to a boil then reduce to simmer. Simmer, stirring occasionally, 45 minutes. Stir in more broth if soup is too thick. Remove and discard herbs.
3
Stir in spinach and cook until wilted, 1 minute. Ladle soup into bowls and garnish with a dollop of pesto, chopped herbs and Parmesan.
