1-Pot Lentil, Potato and Spinach Soup

Yield 4-6 servings

1 tablespoon extra virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 carrot, chopped
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 medium Yukon gold or sweet potatoes, diced (approximately 2 cups)
1 bay leaf
1 tablespoon tomato paste
1 cup dried brown or green lentils, rinsed and drained
6 cups low-sodium vegetable stock
4 cups fresh spinach, tightly packed
1 teaspoon red wine vinegar

1. In a large Dutch oven or soup pot, heat olive oil over medium-high heat. Add onion, garlic, carrot, salt, and pepper and cook, stirring often, for 3 minutes, or until onion is translucent and carrots are slightly softened.

2. Add Yukon gold potatoes, bay leaf, tomato paste, lentils, and vegetable stock and stir to combine. Increase heat to high to bring to a boil. Immediately reduce heat to medium-low and let simmer, partially covered, for 40-45 minutes, or until lentils and potatoes are tender and cooked through.

3. Remove from heat and add spinach and red wine vinegar. Stir until spinach has completely wilted. Season to taste with additional salt and pepper, if needed. Serve immediately.

Notes: If you and your crew don’t gobble up the whole pot of soup right away, it will keep in the fridge for 5 days. Or, split it into convenient meal-sized portions and freeze for up to a month!