Italian Lentil Soup

By The Mediterranean Dish · 60 min

Ingredients

Instructions

1. Heat about 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add the onion, garlic, carrots and celery, season with a big pinch each of salt and pepper, and cook, stirring now and then, about 5 minutes until fragrant and somewhat tender.
2. Add the whole tomatoes and crush them lightly with a potato masher or the back of a fork. Stir in the vegetable broth, bay leaf, Italian seasoning, red pepper flakes and lentils. Season with another pinch of kosher salt and black pepper.
3. Bring to a boil, then lower the heat and partly cover the pot, leaving a small opening. Simmer 20 to 30 minutes, until the lentils are very tender and cooked through but still hold their shape.
4. Turn off the heat and stir in the baby spinach, parsley and a splash of red wine vinegar. Taste and adjust with more vinegar, salt and pepper. Serve in bowls, topped with a drizzle of olive oil and Parmesan if you like.

Summarized from The Mediterranean Dish's video. Watch it for the details.