- 1/4 cup olive oil
- 1 1/2 yellow onions, diced
- 6 ribs celery, diced
- 2 cups diced carrots
- 2 teaspoons minced garlic
- 1 cup dried lentils
- 8 cups water
- 2 teaspoons dried thyme
- 2 bay leaves
- 3/4 pound russet potatoes, diced no larger than size of sugar cubes
- 2 teaspoons salt
- 1/4 pound (4 ounces) frozen spinach
- 1 teaspoon black pepper
In a heavy-bottomed soup pot, heat oil over medium heat. Sauté onions, celery, carrots and garlic until soft, 8 to 12 minutes.
Rinse and drain lentils. Add lentils, water and remaining ingredients except spinach and pepper. Bring to a boil; reduce heat to low and simmer, covered, until lentils are tender and soup has thickened, about 40 minutes.
Add frozen spinach and pepper. More water may be needed if soup is too thick.
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