Marian'S Lentil Soup

• 2 teaspoon Olive Oil
• 2 Chopped Onions
• 6 clove Garlic
• 2 tablespoon Chopped Rosemary
• 1 Bay Leaf
• 1/4-1/2 teaspoon Cayenne Pepper
• 1/2 cup Farro
• 28 ounces Crushed Tomatoes
• 1/4 cup Tomato Paste
• 10 cups Vegetable Stock
• 1 3/4 cup Dried Lentils
• 4 cups Lightly Packed Fresh Spinach
• 1/2 cup Chopped Fresh Parsley
• 2 teaspoon Sea Salt
• 1/2 teaspoon Pepper

1. Heat olive oil. Add onions and heat until translucent. Add garlic, rosemary, bay leaf and cayenne. Stir in farro. Saute until lightly toasted (5 min). Squeeze tomatoes into farro. Stir in tomato paste. Add stock and lentils. Bring to a simmer over high heat. Decrease heat to medium low. Cover and simmer for 25 minutes till lentils are just tender. Stir in spinach, parsley, salt and pepper. Simmer until spinach wilts at 2 minutes. Discard bay leaf

olive oil, onions, clove garlic, rosemary, bay leaf, cayenne pepper, farro, tomatoes, tomato paste, vegetable stock, dried lentils, fresh spinach, parsley, salt, pepper

Taken from www.epicurious.com/recipes/member/views/marians-lentil-soup-59b9ac31c89cf3369ca2a8b6 (may not work)