You can make this with any lentils, but I prefer the Puy French Green Lentils, they retain their shape more and have a nice flavor. If you don't like stuff in your soup, you can try pureeing this for a thick creamy consistency my children preferred.
- Cook Time
- Prep Time
- 4 ServingsServings
- 1 tablespoon olive oil
- 2 leeks, chopped fine
- 1 large carrot, diced
- 1 tablespoon fresh thyme leaves
- 2 garlic cloves
- 1 cup Puy lentils, rinsed
- 5-6 cup vegetable stock or water mixed with bouillion of choice
- 1/2 cup chopped parsley
- 1/2 bunch lacinato kale or any leafy green, chopped
- salt and pepper to taste
- Parmesan cheese (optional)
Heat the olive oil in a medium to large pot over medium heat. When hot, add the leeks, carrot and thyme. Stir and cook for 5 -7 minutes. Then add the garlic and cook another minute.
Add the lentils and the stock and adjust flavorings to taste with salt and pepper. Bring to a boil and then reduce the heat and simmer for 30 minutes or until the lentils are tender and the water is reduced to your desired consistency. Stir occasionally. Add the parsley and spinach and stir just until wilted. Transfer to bowl and sprinkle with Parmesan cheese if desired.