by Anne Carter
New Recipe
Course: Side Dish Cuisine: Italian Prep Time:10minutes Cook Time:30minutes Total Time:40minutes Calories: 161kcal Author: Anne Carter
– Large Pot – Knife – Wooden Spoon – Measuring Cups – Can Opener
– Extra-virgin olive oil – 1 medium yellow onion finely chopped – 4 large garlic cloves minced – 2 carrots chopped – 1 celery rib chopped – Kosher salt – Black pepper – 1 28-ounce can whole tomatoes (I like San Marzano)
1. Heat 2 tbsp olive oil in a large pot over medium-high heat. 2. Add onions, garlic, carrots, and celery. Season with salt and pepper. Sauté for 5 minutes. 3. Add crushed tomatoes.
4. Stir in broth, bay leaf, seasoning, red pepper flakes, and lentils. Season with salt and pepper. 5. Bring to a boil, then simmer partially covered for 20-30 minutes until lentils are tender. 6. Stir in spinach, parsley, and red wine vinegar. Adjust seasoning. 7. Serve with olive oil and Parmesan cheese, if desired.