Lentil-Spinach Soup

• 1 c. green or brown lentils, cleaned and rinsed
• 1 bay leaf
• 1 celery stalk, diced into 1/4 inch squares
• 7 c. water
• salt
• 3 tbsp. olive oil
• 1 lg. red onion, finely diced
• 2 cloves garlic, minced
• 3 tbsp. parsley, chopped
• 3 med. tomatoes, fresh or canned, peeled, seeded and chopped; juice reserved
• 1 bunch spinach (about 1 lb), stems removed and leaves washed (or a 1 lb. bag of baby spinach)
• red wine vinegar, to taste
• pepper
• asiago or parmesan cheese, grated

1. Put the lentils, bay leaf, and celery in a soup pot with the water, the reserved juice from the tomatoes and 1/2 tsp. salt. Bring to a boil and scoop off any foam that forms on the surface; then lower the heat to a slow boil. While the lentils are cooking, heat the oil in a skillet and add the onion and 1/2 tsp. salt; cook briskly for a few minutes, lower the heat, and stir in the garlic and parsley. Continue cooking until the onion is soft. Add the tomatoes and cook for 5 minutes, then combine with the cooking lentils.
2. Cut the spinach leaves into 1/2 inch stips (if using baby spinach leaves, you can leave them whole); there should be about 4 cups. When the lentils are soft, stir in the spinach by handfuls. Once it has cooked down, thin the soup, if necessary, by adding more water and taste for salt.
3. Simmer the soup 5 minutes; then add vinegar to taste, to brighten the flavors. Serve with freshly ground black pepper and Asiago or Parmesan cheese.

green, bay leaf, celery stalk, water, salt, olive oil, red onion, garlic, parsley, tomatoes, spinach, red wine vinegar, pepper, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/lentil-spinach-soup-52480601 (may not work)