Hearty Lentil Soup

This soup recipe is adapted from Deborah Madison's vegetarian soup. It is so cold everywhere and this makes a large pot of soup for a crowd and holds well in the refrigerator.

Hearty Lentil Soup

2 Tablespoons olive oil
1 large onion, diced
1/3 cup celery, finely diced
1/2 cup carrots, diced
1 Tablespoon ground cumin
1 pound lentils, rinsed and sorted
3 cloves garlic, minced
3 Tablespoons tomato paste
2 quarts vegetable or chicken stock
2 bay leaves
1 Tablespoon red wine vinegar
2 Tablespoons Dijon mustard
1 cup baby spinach leaves, packed
salt and freshly ground pepper, to taste
squeeze of fresh lemon (optional)

In a large saucepan or stock pot, saute onion, celery, and carrots in olive oil over medium heat until softened. Stir in cumin.

Add lentils, garlic, and tomato paste, stirring well. Add stock and bay leaves bring to a boil and then lower temperature on stove so soup continues to simmer.
Stir in vinegar and mustard. Continue to simmer for about 25 minutes, until lentils are tender.
Add spinach, salt and pepper and stir well.

Serve and add a squeeze of lemon if desired.
Note: freshly chopped cilantro or fresh Parmesan could be added as a garnish.
although, no longer vegetarian
cooked sausage could also be added.