This recipe has been in my repertoire of winter favorites for a couple years now. I got the idea when I wandered into a Whole Foods in search of vitamins and supplements to battle a particularly nasty contagious illness. No, not pig flu, since this was years before the H1N1. Whole foods was the only place that carried the specific supplement the doctor at the free clinic recommended. I like the idea of sharing germs, especially with those who regularly frequent Whole Foods.
1 Tablespoon of olive oil
1/2 medium yellow onion, chopped
2 carrots, sliced
2 cups of veggie stock*
1 cup of lentils, rinsed
5 oz. of frozen spinach (you can use fresh if you have it available)
2 tablesppons of apple cider vinegar
2 tablespoons of fresh lemon juice
* if you buy the veggie stock or use bullion cubes, you won't need to add salt. If you're using homemade stock or unsalted stock, you'll want to add about 1/4 teaspoon of sea salt.
Saute onions and carrots in olive oil over medium heat in a large pot, until soft. Add the veggie stock and lentils. Let simmer for about 30-40 minutes until the lentils are thoroughly cooked. Add the spinach. Let simmer for about 10 minutes. Take a potato masher, preferably one with fine holes, mash the lentils until the soup gets creamier, about 5 minutes. Add the apple cider vinegar and the lemon juice. Let simmer for another 5 minutes. Serve with pumpernickel rye bread or a marbled rye.
