Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 1 celery stalk, chopped
  • 3 garlic cloves
  • 2 tablespoons dry sherry or white wine
  • 1 cup French lentils
  • 1 14.5-ounce can petite diced tomatoes, undrained
  • 2 teaspoons herbes de Provence
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups vegetable broth
  • 4 cups baby spinach
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Instruction

  • In a large pot over medium heat, heat olive oil. Add onion, carrot, celery, and garlic. Cover and cook until softened, about 5 minutes. Stir in sherry, then add lentils, tomatoes, herbes de Provence, salt, pepper, and broth.
  • Bring to a boil, then reduce heat to a simmer. Cover and cook until the lentils are tender, about 45 minutes, adding more broth if needed. Taste and adjust seasonings. About 5 minutes before serving, stir in the spinach. Serve hot.
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