Lentil, Mushroom, and Spinach Stew 

 

1 tablespoon olive oil

1 small yellow onion, cut in large dice

2 medium carrots, cut in large dice

1 medium celery stalk, cut in large dice

1-1/2 cups sliced cremini or Portobello mushrooms

1 cup flat brown lentils, rinsed

7-8 cups low-sodium vegetable broth

1 bay leaf

½ teaspoon dried rosemary, crushed

½ teaspoon dried oregano

½ teaspoon dried basil

¼ teaspoon crushed red pepper flakes

3 medium cloves garlic, minced

4 cups (packed) baby spinach leaves

   Sherry or sherry vinegar (optional)

 

 

In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes.  Stir in lentils.  Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic.  Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender. 

Remove bay leaf.  Puree half of the mixture and return to pot.  If desired, add remaining 1 cup stock to reach desired consistency.  Stir in  baby spinach leaves and cook for 1 minute.  Season with salt and pepper.  Top each serving with a spoonful of sherry or sherry vinegar, if desired.

pdf of recipe can be found here