Rustic Lentil Soup

MAKES 6 TO 8 SERVINGS

This classic soup pairs perfectly with crusty bread. The French lentils hold their shape better than regular brown lentils, giving the soup a nice texture. If you cannot find them, brown lentils will also work but they will just be a little softer/mushier and take less time to cook.

• 1 tablespoon olive oil
• Medium-sized yellow onion, finely chopped
• 2 carrots, diced
• 3 ribs of celery, diced
• 2 garlic cloves, minced
• 1 teaspoon dried thyme
• ¾ teaspoon salt
• Freshly ground black pepper
• 1 cup of French or green lentils
• 14.5-ounce can petite diced tomatoes
• 6 cups low-sodium vegetable broth (or 4 cups broth and 2 cups water)
• 3 to 4 cups chopped greens (such as Swiss chard, spinach, or kale)
• Juice of half a lemon (about 2 to 3 teaspoons)
• Chopped fresh parsley

1. Warm the olive oil in a medium-sized pot or Dutch oven.
2. Sauté the onions until golden brown. Next add the carrots and celery and continue to sauté until the vegetables are tender.
3. Add the garlic, thyme, salt, and black pepper (to taste), along with the lentils, tomatoes, and broth.
4. Bring to a boil and then lower to a simmer. Cook until the lentils are tender and cooked through (about 20 to 25 minutes for the French, a little less for brown lentils).
5. Stir in the greens and allow them to wilt down.
6. Finish with a squeeze of lemon, additional salt and pepper to taste, and fresh parsley.