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Lentil-Vegetable Soup

Lentil-Vegetable Soup
Photo by Becky Luigart-Stayner

Ingredients

  • 2 teaspoons red wine vinegar
  • 1 1/3 cups finely diced onion
  • 1/3 cup chopped fresh parsley
  • 1 cup dried French dark green or other lentils
  • 1 ½ tablespoons olive oil
  • ¼ teaspoon black pepper
  • 2 teaspoons Dijon mustard
  • + 9 more ingredients
    • ¾ cup (3 ounces) shaved fresh Parmesan cheese
    • 1 teaspoon salt
    • 2 tablespoons tomato paste
    • 2 bay leaves
    • 1/3 cup finely diced carrot
    • 6 cups chopped spinach
    • 2 garlic cloves, minced
    • 6 cups water
    • 1/3 cup finely diced celery

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; sauté 1 minute. Add 6 cups water and lentils; bring mixture to a boil. Partially cover, reduce heat...

View full recipe at My Recipes

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