This was a fantastically simple, fresh, and tasty dish. The tomatoes added sweetness and depth.
Ingredients
- 1 tbsp olive oil
- 1 stalk celery, finely diced
- 1 carrot, peeled and finely diced
- 1/2 yellow onion, finely diced
- 3 cloves garlic, minced
- 4 cups stock
- 1 14.5 oz can diced tomatoes in juice
- 1 cup umbrian lentils
- 1 tsp fresh thyme leaves, chopped
- 1 cup fresh baby spinach leaves
4 servings
Directions
Heat oil in a large pot over medium heat. Add celery, carrot, onion, and garlic. Cook until fragrant and translucent, just when the veggies are starting to brown (about 10 minutes).
Add stock, tomatoes, lentils, and thyme. Bring to a boil, and then lower to a simmer. Cook about 30 minutes or until the lentils are tender.
When ready to serve, add spinach leaves and stir to wilt. Salt and pepper to taste.
Enjoy immediately.
45 minutes
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