LEMON LENTIL SOUP WITH SPINACH
(100% VEGAN!)
(Serves approx. 12 people, or cut in ½ for a family size dinner)

INGREDIENTS
*6 Tbs olive oil (extra virgin is best)
*2 med-large onions - chopped
*1 bulb (not clove, bulb!) garlic - chopped
*1 2-inch piece ginger - peeled and chopped
*1 lemon - chopped (skin and all!)
*2 bay leaves
*3 good splashes of white wine or sherry (any wine that you would drink is perfect)
*1 14.5 oz. can diced tomatoes
*2 tsp rosemary dry or fresh (use a bit less if fresh) - coarsely chopped
*2 cups red lentils
*2 quarts veggie broth (use organic veggie broth if you can)
*2 cups H2O
*4 big handfuls of spinach - stems snipped off
* salt and pepper to taste

INSTRUCTIONS
Heat olive oil in a soup pot over med-high/high heat and add onions. Sauté until onions are transparent. Add garlic and ginger. Sauté until veggies start to brown and caramelize a bit. Add salt, pepper, bay leaves, and rosemary. Sauté a few minutes more. Add chopped lemon and wine. This will help to deglaze and get all the caramelized bits off the bottom of the pot. Add tomatoes and lentils and combine with veggies. Add veggie broth and water and bring soup to a boil. Cook for 20-30 minutes at a simmer.The lentils will break down and the soup will start to get creamy. Add spinach before serving. Heat until soup is hot and spinach is wilted into the soup.

No, you just have to leave it out longer. A lot longer.

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