Italian Lentil Soup with spinach

Name: Italian Lentil Soup with spinach
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Cuisine: italian
Ingredients: 25 ml olive oil; 100 g onion; 120 g carrots; 100 g celery; 8 g garlic; 4 g salt; 1 g black pepper; 1100 ml water; 220 g dried brown lentils; 200 g tomatoes; 100 g fresh spinach

Italian Lentil Soup with spinach. Book: https://www.gutenberg.org/ebooks/59047 Quantities and instructions were newly written for home cooking; this is not a historical transcription. Not…

25 ml olive oil
100 g onion
120 g carrots
100 g celery
8 g garlic
4 g salt
1 g black pepper
1100 ml water
220 g dried brown lentils
200 g tomatoes
100 g fresh spinach

Prepare the main vegetables in 1 cm pieces; chop onion, celery and garlic. Wash spinach, drain and chop.
Heat oil and soften onion, celery and carrots for 6 minutes. Add garlic and stir for 30 seconds.
Add the main soup ingredients, variation ingredient, water, salt and pepper. Bring to a boil, cover and simmer for 25–30 minutes; stir occasionally.
Continue until all vegetables and any dried lentils are fully tender. Add hot water if needed, divide into four portions and serve. Cool leftovers rapidly in shallow containers and refrigerate at 4 °C within 2 hours.
Photo: Emna Mizouni — Wikimedia Commons, CC BY-SA 4.0. Source: https://commons.wikimedia.org/wiki/File:Lentil_soup_from_Sicily.jpg Licence: https://creativecommons.org/licenses/by-sa/4.0 Resized and converted to JPEG; no crop. Sicilian lentil soup illustration; the additional vegetables and texture may differ.

Original modern halal adaptation and ingredient variation inspired by Pellegrino Artusi, La scienza in cucina e l'arte di mangiar bene, dish family: Italian Lentil Soup.