"This is a simple, yet flavorful soup that can be made in under an hour. There is something about springtime that makes me want to cook with Herbs de Provence (which are available in the herbs section of most specialty markets) and this recipe has been in my “must cook” since I found this recipe while skimming VegNews January-February issue in the checkout line at Whole Foods. The soup is nicely paired with a grilled banquette (a favorite technique I learned from Melissa). During the last few minutes you can grill the bread while the spinach is cooking in the soup so they are ready to served together."
Total Servings: 4
- 1 tablespoon olive oil
- 1 yellow onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 3 garlic cloves, minced
- 2 tablespoons dry sherry or white wine
- 1 14.5-ounce can petite diced tomatoes, un-drained
- 2 teaspoons herbs de Provence
- 1 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 5 cups vegetable broth
- 4 cups baby spinach
- 1 baguette
- 1 garlic clove sliced in half
- 1 cup dry lentils
2. Bring to a boil, then reduce heat to a simmer. Cover and cook until lentils are tender, about 45 minutes. Stir in spinach just before serving, taste for seasoning.
For the bread:
Cut baguette in half length-wise, and cut to fit size of grill pan. Heat pan over medium heat, place bread center side down, rotate after a few minutes to ensure bread grills evenly. Remove from pan, rub down with garlic glove sliced in half (optional) or drizzle with olive oil. Serve immediately.