Lindsay is one of those people with whom every interaction is a quality interaction, every connection leaves me feeling better. We pass on the street and just say hi? I feel uplifted. We have a minute or so to talk and only manage a comment about the weather? I am instantly more capable of handling the day. I’m trying to figure out how someone can be so sincere and so fun, so intelligent and so approachable, so engaging and so unassuming as Lindsay is. I’m pretty sure she is one of the most well-balanced people I have ever met and I’m hoping that she rubs off on me a little bit.
This soup may be a good starting place. It’s simple, but not bland. It comes together quickly (minus the simmer time), but the result is complex. It’s easy, but more refined than you would expect from something made of things you normally have in your crisper. I feel like my soup skills have gone up a notch, both in confidence and in quality. And I owe that to Lindsay. Thanks, Friend.
1/4 cup olive oil
1 yellow onion, chopped
2 carrots, diced
2 celery stalks, chopped
3-4 garlic cloves, minced or pressed through a garlic press
2 tsp. dried oregano
1-2 bay leaves
2 tsp. dried basil
2 14.5 ounce cans crushed or diced tomatoes
8 cups broth (chicken or vegetable)
2 cups dry lentils
1/2 cup fresh spinach, sliced thin
2-3 T. vinegar
salt and pepper to taste
Heat oil in a large pot over medium heat. Add onions, carrots, and celery. Saute until onions are tender, about 5 minutes. Add garlic, oregano, basil, and bay leaves. Cook for 2 minutes. Stir in tomatoes, lentils, and broth. Let simmer at least one hour. Just before serving add the spinach and stir until slightly wilted. Add the vinegar and salt and pepper to taste.
ps If you have a recipe you want to submit to SoupFest, please do! Send it to me here: lizzie (at) themotherrunner (dot) com.