Ingredients
Scale
- 1 cup onion – diced
- 2 carrots – diced
- 1 celery stalk – diced
- 1 TBSP good quality olive oil
- 1 tsp salt
- 3–4 cloves of garlic – minced
- ½ cup white wine
- 1.5 cups green or brown lentils (rinsed)
- 6.5 cups chicken stock
- 1 bunch of herbs (rosemary, thyme)
- 1 TBSP tomato paste
- Salt and pepper to taste
- 1 cup of fresh spinach or kale
Instructions
- In a pan on medium heat cook diced onion, carrots and celery stalk in olive oil.
- Add 1 tsp of salt after a minute and cook vegetables for another 2 minutes
- Add garlic and cook for another 30 seconds until fragrant
- Add white wine to cooked vegetables and cook for another minute
- Add 1.5 cups of lentils, herb bouquet and chicken broth/stock and let simmer for about 45 minutes. Add more broth as needed to preference.
- Remove herbs and discard.
- Add fresh spinach and cook for another minute until it is wilted.
Garnish with a dollop of homemade or good quality pesto, chopped parsley or basil and plenty of freshly ground parmesan cheese.
