"Autumn carries more gold in its pocket than all the other seasons." ~ Jim Bishop LEMON SPINACH LENTIL SOUP ~ A fall favorite 4 Tbsp. extra-virgin olive oil 2 diced stalks of celery 3 diced carrots 2 medium diced sweet onions 4-6 minced garlic cloves 3 bay leaves 1 Tbsp. chopped fresh thyme (1 tsp. dried) Freshly ground black pepper & coarse salt to taste 2 quarts organic chicken (or vegetable) broth 1 28 oz. can diced tomatoes 3 cups rinsed lentils (I like black, French green and red) juice and zest from large lemon 1/2 lb. baby spinach In large stockpot, heat oil over medium heat. Add onions, carrots, and celery and cook until tender. Stir in garlic and thyme and cook for 2 minutes. Add broth, tomatoes, bay leaves, and lentils. Bring to boil. Reduce heat and simmer 45 minutes or until lentils are soft. Add lemon zest, juice, and spinach....
( musings of a 'HO-HUM HOUSEWIFE' )