Categories: Soup

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 carrots, chopped
• 1 bay leaf
• 3 cloves garlic, 1 clove finely chopped
 and 2 cloves smashed
• 11/2 cups dried French lentils
• 5 cups vegetable broth or water
• 1 cup strained tomatoes
• 1 cup dry white wine (or more broth or water)
• 1 t ground cumin, or to taste (optional)
• 1 T Smoke Paprika (optional)
• Salt, to taste
• One 3.5 ounce container of mushrooms, loosely chopped
• 2 handfuls of baby spinach
• Lemon wedges, for serving

Directions

1. In a large pot, heat 2 tablespoons of the olive oil over medium heat. Add the onion, celery and carrot; cook until softened, about 8 minutes. Stir in the chopped garlic and cook for 1 minute. Add the lentils, broth, strained tomatoes and wine; bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are tender, 30 to 35 minutes. Season with the cumin and chipotles, if using, and salt.

2. Meanwhile, in a medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the smashed garlic and cook until fragrant, about 2 minutes. Add the mushrooms and cook, stirring occasionally, until softened and golden, about 5 minutes. Remove from the heat.

3. Using an immersion blender, puree the soup until you’ve reached your desired consistency. If needed, you can thin the soup with more broth or water, then season with more salt. Stir in the spinach and cook until just wilted, about 2 minutes. To serve, ladle the soup into bowls, top with the mushrooms and a squeeze of lemon.

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