Green Lentil Soup With Spinach

• 1 onion, chopped
• 2 cloves garlic, minced (green part removed)
• 3 stalks celery, chopped
• 3 tablespoons olive oil
• 1 10-ounce can plum tomatoes, with their juice, chopped
• 1 pound green de Puy lentils
• 6 to 8 cups chicken stock, preferably homemade
• Coarse salt and freshly ground pepper to taste
• 3/4 pound young spinach leaves

1. Soften the onion with the garlic and the celery in the olive oil.
2. Add the tomatoes and cook for 10 minutes, stirring.
3. Add the lentils and the chicken stock.
4. Bring to a boil, turn down the heat and simmer for 45 minutes.
5. If the soup is too thick, add more stock.
6. Season to taste with salt and pepper.
7. Add spinach leaves, stir and heat through.
8. Serve immediately.

onion, garlic, stalks celery, olive oil, tomatoes, green de puy lentils, chicken stock, salt, young spinach

Taken from cooking.nytimes.com/recipes/5600 (may not work)