Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 8 (11/2 cups per serving)
INGREDIENTS
2 cups dried lentils
9 cups water
1 onion, diced
1/2 fennel bulb, diced
2 large carrots, diced
2 stalks celery, diced
2 cloves garlic, minced
1 bay leaf
1 teaspoon dried oregano
2 teaspoons garam masala
1 141/2-ounce can crushed tomatoes
1 teaspoon red wine vinegar
2 cups chopped fresh spinach or 1 10-ounce package frozen spinach, thawed and drained
Sea salt and freshly ground black pepper to taste
DIRECTIONS
Step 1. Rinse the lentils under running water and pick through them to remove any bits of soil or rocks.
Step 2. In an 8-quart stockpot over medium-high heat, add 1 cup of the water. Add the onion, fennel, carrots and celery and cook for about 5 minutes, until the vegetables are tender.
Step 3. Stir in the garlic, bay leaf, oregano and garam masala and cook for 2 minutes.
Step 4. Stir in remaining 8 cups of water, the lentils and tomatoes and bring to a boil. Reduce heat to medium and add the vinegar. Simmer for about 35 minutes, or until the lentils are tender. Remove and discard the bay leaf.
Step 5. Add the spinach and cook for an additional 2 to 3 minutes.
Step 6. Add a pinch of sea salt and freshly ground black pepper to taste.