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Green Lentil and Spinach Soup

Serves 4

Olive oil

2 cups sliced carrots

1 cup sliced celery

1 cup diced onion

3 garlic cloves, chopped

2 whole fresh thyme stems with leaves

1 bay leaf

1 15-ounce can diced organic tomatoes with juices

6 cups homemade chicken stock or good quality boxed stock

1 1/2 cup dried green lentils

1 bunch fresh spinach, stems removed, triple washed

Kosher salt and fresh ground pepper

Heat a large stock pot, then add olive oil, carrots, celery, onions and garlic. Cook until vegetables soften, stirring occasionally, for about 7 minutes. Add the thyme stems, bay leaf and tomatoes, then cook another 5 minutes, until the herbs and tomatoes are very fragrant. Add the chicken stock and lentils, and bring to a boil, then reduce to a simmer. Taste the broth for seasoning, and add salt and pepper if needed. Simmer the lentils for about 20 minutes until they are tender, then stir in spinach leaves until wilted. Pull out the thyme leaves and bay leaves, season with additional salt and pepper if needed, then serve.