Italian Lentil Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Heat extra-virgin olive oil in a large pot over medium-high heat. Add the chopped onion, carrots, and celery (the holy trinity). Season with kosher salt and black pepper, toss well, and allow to cook until fragrant and beginning to soften.
   ▶ ≈0:22
2. 2
   While the vegetables are cooking, rinse the green lentils in a bowl under cold water and set aside.
   ▶ ≈1:11
3. 3
   Add the minced garlic to the pot and stir. Then add the canned whole tomatoes with their juice and a bit of water to rinse out the can. Use a spoon to break up and slightly smash the tomatoes.
   ▶ ≈1:41
4. 4
   Pour in the vegetable broth and add the dried bay leaf. Stir in the Italian seasoning (1 tablespoon), and season with additional kosher salt and black pepper to taste.
   ▶ ≈2:03
5. 5
   Add the rinsed green lentils to the pot and stir. Bring to a boil, then reduce heat to maintain a gentle simmer. Place a lid partially on top to allow steam to escape and cook for about 20 minutes, until the lentils are tender but still hold their shape.
   ▶ ≈2:49
6. 6
   Check that the lentils are tender by tasting a few. Once ready, add the baby spinach (about 2 cups) in handfuls and stir until it begins to wilt, which happens quickly.
   ▶ ≈3:49
7. 7
   Finish the soup by stirring in the fresh chopped parsley and a splash or shot of red wine vinegar. The vinegar brightens the flavors and brings out the depth of the soup. Taste and adjust seasonings as needed, adding more salt, pepper, or red pepper flakes if desired.
   ▶ ≈4:33
8. 8
   Ladle the soup into bowls and serve. Garnish with freshly grated parmesan cheese and red pepper flakes if desired.
   ▶ ≈5:22