Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1 Onion, finely diced
- 2 Carrots, diced
- 2 Celery Stalks, diced
- 3 cloves Garlic, minced
- 1 can Cento Certified San Marzano Tomatoes (28 oz)
- 1 cup Dried Lentils
- 1 box Cento Organic Vegetable Stock (32 fl oz)
- 2 Cento Bay Leaves
- 2 cups Baby Spinach
- Fresh Parsley
- 1/2 cup Parmesan Cheese, grated
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Heat olive oil in a large pot over medium heat, then add onion, garlic, carrots, celery, salt, and pepper and cook until softened and fragrant, about 8 to 10 minutes. Add tomatoes, vegetable broth, bay leaves, and lentils, and bring to a gentle boil. Reduce the heat and simmer uncovered, stirring occasionally, until the lentils are tender and the soup has thickened slightly, about 25 to 30 minutes. Stir in spinach and cook just until the greens wilt. Remove the bay leaves, taste, and adjust seasoning as needed. Ladle into bowls and finish with parsley and Parmesan. Serves 6.
