FAREWELL SWEET SEPTEMBER! (LEMON SPINACH LENTIL SOUP)

"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. Cook until spinach wilts. Adjust seasonings. (Puree 1/2 of soup for creamier texture ~ add a bit of water if too thick).