by drbabs
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my 120 recipes »
drbabs's Notes:
Expand1 cup lentils, rinsed and picked over Ask a question about this ingredient
2 tablespoons vegetable oil Ask a question about this ingredient
2 large onions, chopped fine Ask a question about this ingredient
2 leeks, chopped, white and light green parts only Ask a question about this ingredient
2 cloves garlic, finely minced Ask a question about this ingredient
3 carrots, chopped fine Ask a question about this ingredient
2 stalks celery, chopped fine Ask a question about this ingredient
1 teaspoon kosher salt Ask a question about this ingredient
1/2 teaspoon cayenne Ask a question about this ingredient
1-2 bay leaves Ask a question about this ingredient
1 14 ounce can tomatoes, broken up with your fingers, and including liquid Ask a question about this ingredient
1/2 teaspoon smoked paprika Ask a question about this ingredient
1 teaspoon fresh thyme, chopped fine Ask a question about this ingredient
4 cups vegetable broth, plus more as needed Ask a question about this ingredient
2 large potatoes, peeled and diced Ask a question about this ingredient
1 cup dry white wine Ask a question about this ingredient
1-2 cup spinach, chard or collards, finely chopped Ask a question about this ingredient
sherry or red wine vinegar for finishing Ask a question about this ingredient
more salt and fresh ground black pepper to taste Ask a question about this ingredient
Heat oil in Dutch oven.
Ask a question about this stepAdd onions, leeks, celery, carrots, and kosher salt, and saute till onions are translucent.
Ask a question about this stepAdd garlic and cook for another minute or so.
Ask a question about this stepStir in tomatoes and cook for another minute.
Ask a question about this stepAdd lentils, potatoes, wine, vegetable stock and water, bay leaves, cayenne and thyme. Bring to boil, then reduce to simmer.
Ask a question about this stepCook, covered, till lentils are soft and potatoes are cooked through. (You may need to add more water, wine or stock.) Stir in spinach and let it simmer till wilted. Taste and adjust seasoning as desired. Remove the bay leaves.
Ask a question about this stepIf you like, puree some of the soup (about 2 cups) in a blender or with an immersion blender to get a thick creamy consistency. Taste and adjust seasonings.
Ask a question about this stepBefore serving, stir about a teaspoon of sherry vinegar into each bowl.
Ask a question about this step(Oops--I didn't realize I could still edit the recipe--it's in there now.)
This looks so yummy! :)
Thanks! I see you've resurfaced! I hope your new year is a good one!
Brette is the Editorial Assistant of Food52.
Oh--I forgot to add--remove the bay leaves before serving! (But you knew that, right?)