Italian Lentil Soup

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion (diced)
• 2 ribs celery (diced)
• 2 medium carrots (diced)
• 1 teaspoon dried oregano
• 3 ounces tomato paste
• 8 ounces canned plum tomatoes (hand crushed)
• 8 ounces baby spinach
• 8 cups water
• 16 ounces brown or green lentils (see notes below)
• 1 rind Parmigiano Reggiano (optional, see notes below)
• 1 1/2 teaspoons kosher salt
• salt and pepper (to taste)

Instructions

• Heat a large heavy pot to medium-low and add the olive oil, carrots, celery, and onion. Cook until soft and translucent (about 10 minutes).
• Add in the tomato paste and cook, stirring frequently for 5 minutes.
• Next add in the plum tomatoes, oregano, lentils, Parmigiano Reggiano rind, and water. Bring to a boil, then lower heat and cook over a simmer until the lentils are soft (about 45-50 minutes).
• After the lentils are cooked through and tender, turn off the heat and add the baby spinach.
• Taste test and adjust salt and pepper to taste. Serve in bowls with a drizzle of extra virgin olive oil and with grated cheese on the side. Also, serve with crusty bread. Enjoy!