Directions
Step 1
Thinly cut the onion and let it lightly brown in the olive oil.
Add the carrot, celery, garlic and mix; let it cooked covered on medium-low heat for about 5 to 8 minutes to help the onion melt. Add the lentils, mix well. Cook on low heat for about 5 minutes to toast the lentils. If you are using frozen spinach now it’s time to add them, stir. If you are using fresh spinach instead skip this step as you will add the spinach at the end. Add the water or broth and bring to boil. Simmer on low-heat for about 3o minutes or more if needed (you want the lentils to be cooked inside but kept whole).
Step 2
Once the zuppa (soup) is cooked add the fresh spinach roughly chopped, mix everything well and let it seat for a few minutes before serving.
Serve warm.
Ingredients for four
- 7 oz. Lentils (1 full cup), raw
- 4 oz. Fresh spinach or 1 lbs. chopped frozen spinach
- 1 Carrot, chopped
- 1/2 Celery stalk, chopped
- 1 Small onion
- 2 Garlic cloves
- 2 tbsp. Extra virgin olive oil
- Vegetable broth, low sodium or water (enough to cover the lentils, about an inch above the lentils
- Sea Salt & black pepper to taste
