It’s a soup, could be a stew, a casserole? Just lentils that can be eaten any way! Warm, satisfying, filling, and nutritious. “Italian Soul Food,” my brother would say.
Can be served as a soup by adding rice and more broth and/or water; or as a stew on top of rice.
Ingredients
- 1/2 lb. bag lentils
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 4 large garlic cloves, minced
- 3 carrots, chopped
- 2 celery stalk with leaves, chopped
- 1/2 cup chopped fennel (optional)
- 1-2 fresh tomatoes, chopped
- 32 oz. chicken or vegetable broth
- 1 tbsp Italian seasoning blend
- 1 tsp red pepper flakes
- 1/2 tsp ground cumin
- salt
- black pepper
- 2 cups baby spinach
- 1/2 cup chopped parsley leaves
Instructions
- In a large Dutch oven or pot, heat about 2 tablespoons olive oil over medium heat. Add the onions, garlic, carrots, celery, and fennel. Cook, stirring occasionally until the veggies are fragrant and tender, about 5 minutes.
- Add the tomatoes and lightly crush with a potato masher or the back of a fork. Stir in the broth, seasoning, red pepper, and lentils. Season with a pinch of salt and black pepper.
- Bring the soup to a boil, then lower the heat and partly cover.
- Simmer for about 30 minutes until the lentils are tender and somewhat soft.
- Remove from heat and stir in spinach, and parsley
- Season with more salt and pepper to taste.
- Serve over rice.
