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Lentil Soup

Ingredients

  • 2 Tbls olive oil plus 1/2 c, later
  • 1 med onion finely chopped
  • 3 med carrots chopped
  • 3 stalks celery chopped
  • 6 cloves garlic minced
  • 1 small butternut squash peeled and cubed
  • 1 Tbls fresh rosemary minced
  • 2 tsp kosher salt plus more to taste
  • 1 bag dried lentils approx. 2 cups
  • 10 cups vegetable broth
  • 1/2 c olive oil
  • 3 cups spinach
  • 1 c fresh parsley
  • 2 Tbls sherry vinegar
  • salt and freshly ground pepper to taste
  • freshly grated Parmesan cheese
  • fresh lemon juice optional

Instructions

  • Heat olive oil in a large stock pot. Add onion, carrot, and celery; sauté until softened (about 5-10 minutes).
  • Add garlic to the pot, saute and stir for a minute more, and then add the cubed squash, rosemary, salt, and lentils. Mix well.
  • Add the broth and allow the pot to simmer for about 1 hour, until both the lentils and squash soften.
  • Once the soup is cooked to your liking, place about 4 cups of soup in a blender along with 1/2 cup of olive oil. Blend until the emulsion is creamy, then add the mixture back to the soup pot.
  • Off the heat, add the spinach, parsley, and sherry vinegar. Add salt and pepper to taste.
  • Top each serving with freshly grated Parmesan cheese and a little extra vinegar or a squeeze of fresh lemon juice, if desired.