I’ve been making this every week for a month or two now; ever since there was a chill in the air, really. It’s tasty, a complete protein/meal with rice or toast, and truly delicious. It is adapted from the Greens cookbook which is a mainstay in my arsenal.
1 cup green or brown lentils, cleaned and rinsed
1 bay leaf
1 diced celery stalk
7 cups water
3 tablespoons olive oil
1 lg red onion, diced
2 cloves garlic, crushed
3 tablespoons parsley, chopped
~1lb spinach, cut into strips (no stems)
Red wine vinegar or sherry vinegar to taste
Put the lentils, bay leaf and celery in a soup pot with the water, parsley stems, and 1/2 teaspoon salt. Boil, remove foam, lower heat to slow boil.
While lentils cook, heat the oil in a skillet and add the onion and 1/2 teaspoon salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue until onions are soft, then add lentils in the soup pot.
When lentils are soft, stir in the spinach by handfuls, simmer for 5 minutes. Adjust seasonings. Turn off heat and add vinegar.