Makes about 5 or 6 servings

1 and 1⁄2 tablespoons olive oil
1 cup chopped onion
3 garlic cloves, minced
5 cups chicken broth or vegetable broth
1 cup dried lentils
1⁄2 cup chopped carrot
2 bay leaves
3 cups spinach
1 and 1⁄2 cups peeled and cubed baking potato
1 can (14.5 ounces) diced tomatoes, drained
1 teaspoon dried basil
1 teaspoon dried sage
1⁄2 teaspoon dried thyme
1⁄2 teaspoon black pepper
3 tablespoons fresh chopped parsley (if you’re feeling fancy)

Heat oil in a large pot over medium heat. Add onion and garlic; sauté 5 minutes, or until onions turn translucent. Add broth, lentils, carrots, and bay leaves; bring to a boil. Partially cover, reduce heat, simmer for 20 minutes. Add spinach and potato (and ham, if you like); bring to a boil. Reduce heat; simmer for 15 minutes, or until potato is tender. Stir in tomato, basil, sage, thyme, and pepper; simmer 10 minutes. Discard bay leaves. Serve with parsley on top and a thick-cut wedge of b

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