Lentil and Spinach Soup

I love lentil soup but when I stop to buy it for lunch at a grocery or sandwich place I am usually disappointed about half the time.  There is nothing worse than being starving for lunch all morning and then finally getting a few minutes eat and realizing that the lunch you bought is just gross.

So I finally had time today to make a big batch of my own - and this is an incredibly delicious and simple version of lentil soup so I'll be sure to have  satisfying and tasty lunches all week!

The soup is started by frying some chopped bacon in the bottom of a soup pot.  The fat that comes out of the bacon is used to saute some vegetables and then the lentils are added and simmer for about a half an hour.  Throw in a bunch of spinach and you're done!


For an almost instant soup use canned lentils instead of dried.  Add them along with the stock in the second step and then simmer for 5 minutes before adding the spinach.

Lentil and Spinach Soup
Adapted from Williams-Sonoma Soup

INGREDIENTS:

4 cups (1 quart) chicken stock, homemade or purchased
3 slices bacon, chopped
1 large carrot, diced
1 small yellow onion, diced
3 cloves garlic, minced
1 1/2 teaspoons dried thyme
Salt and pepper
2 cups dried lentils, picked over and rinsed
4 tablespoons tomato paste
1 5 oz. package baby spinach

DIRECTIONS:

Saute the bacon and vegetables:
In a large soup pot over medium heat, saute the bacon until the fat is rendered, about 5 minutes.  Add the carrot and onion and cook until onion is translucent, about 3 minutes.  Add the garlic, thyme, and 1 1/2 teaspoons salt and saute about a minute more.  Stir in the lentils.

Simmer the lentils:

Add the stock plus 5 cups of water and the tomato paste and bring to a boil.  Reduce heat to low, cover, and simmer until the lentils are completely tender, about 30 minutes.  Add the spinach and simmer until wilted, about 3 minutes longer. 

Season the soup:
Taste the soup and adjust by adding salt and pepper as needed.  Ladle into bowls and serve or ladle into small containers and freeze.

Makes about 8-10 servings.