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                                                                  Lentil soups can range from superhearty to watery and tasteless. This soup is the best of both worlds: filling and flavorful, yet light and vegetarian. To see this recipe with illustrated steps, check out The Basics: How to Make Lentil Soup.

                                                                  Ingredients
                                                                  • Yes No 1 tbsp olive oil
                                                                  • Yes No 1 medium celery rib
                                                                  • Yes No 1 medium carrot
                                                                  • Yes No 1/2 medium yellow onion
                                                                  • Yes No 3 medium garlic clove
                                                                  • Yes No kosher salt
                                                                  • Yes No black pepper
                                                                  • Yes No 1 qt low sodium vegetable broth
                                                                  • Yes No 1 15 oz diced tomato in can
                                                                  • Yes No 1 1/4 cup lentil
                                                                  • Yes No 1 bay leaf
                                                                  • Yes No 1/4 tsp diced thyme
                                                                  • Yes No 1 tsp red wine vinegar
                                                                  • Yes No 2 oz spinach
                                                                  • Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
                                                                  • Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.
                                                                  • Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted. If you prefer a creamier texture, purée half of the soup in a blender and add it back to the pot.
                                                                  Yields: 6servings
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