Adapted from a recipe by Chocolate Covered Katie
Chocolate Covered Katie calls her version of this the best lentil soup recipe. I think my tweaks might just take it up a tiny notch!
3/4 c. brown lentils
2 bay leaves
1 Tbs. cooking oil
1/2 large onion, diced
1 medium stalk celery, diced
1 can (14.5 oz.) diced tomatoes, drained
16 oz. vegetable broth
1 medium carrot, diced
1/4 c. pearl barley
3/4 tsp. dried rosemary, finely minced
2.5 oz. baby spinach, tough stems removed and leaves coarsely chopped
salt, black pepper
1. Prepare lentils by boiling with bay leaves in 3 c. water, until lentils just start to become tender (about 20 minutes). Drain and discard bay leaves.
2. Heat a large saucepan over medium high flame. Add oil, onion and celery. Cook, stirring, until onion becomes pale gold. Add tomatoes and broth. Puree contents of saucepan with an immersion blender until completely smooth.
3. Add cooked lentils, carrot, barley and rosemary. Bring to a simmer, cover, and simmer until barley is tender (about 25 minutes).
4. Add spinach and stir until wilted. Thin with water to desired consistency. Add salt and pepper to taste.
