Creamy lentil soup

Creamy lentil soup offers a comforting blend of flavors and textures, making it a nourishing choice for any meal.

Ingredients:

• 3 tablespoons butter or olive oil

• 1/2 yellow onion, diced

• 2 carrots, peeled and chopped

• 2 sticks celery, chopped

• 2 cups uncooked lentils, rinsed

• 2 medium potatoes, chopped (about 1 cup total)

• 4 1/2 cups vegetable or chicken broth (plan to add a few more cups as needed while cooking)

• 1 bay leaf

• A few sprigs fresh parsley

• A few springs fresh thyme

• 1/2 cup half and half

• 3-4 cups packed fresh baby spinach

• Salt and pepper to taste (be generous with the salt!)

• Olive oil and red wine vinegar for topping (if desired)

Directions:

1. Heat the butter or olive oil over medium heat in a large pot. Add the diced onions, carrots, and celery. Sauté for 5 minutes until the vegetables are tender and fragrant.

2. Slowly add 1/2 cup of broth to the pot, scraping up any browned bits from the bottom as it sizzles.

3. Add the rinsed lentils, chopped potatoes, and the remaining broth. Toss in the bay leaf, parsley, and thyme. You may tie the herbs together for easy removal later if desired.

4. Bring the mixture to a simmer and cook for 30-45 minutes, stirring occasionally. Add more broth as necessary to keep the lentils just barely covered in liquid.

5. Once the lentils and potatoes are soft, use the back of a spoon to gently mash some of them against the side of the pot for a creamy texture. You can leave some of the mixture chunky according to your preference.

6. Remove the tied herbs (if used), then stir in the half and half and fresh spinach until incorporated. Season the soup generously with salt and pepper, adjusting to taste.

7. Serve each bowl with a drizzle of good olive oil and a splash of red wine vinegar, if desired. Enjoy your warm and comforting soup.