Lentil Soup with Garlic Olive Oil
A surprisingly light soup infused with a delicious garlic flavor. Serve with crusty bread and salty parmesan cheese.
Ingredients
- 12 ounces green or brown lentils
- 1 tablespoon Salt
- 1/2 cup Celeriac peeled, fine diced or grated
- 1/2 pound Spinach rough chopped
- 1/2 cup Olive Oil
- 4 cloves Garlic minced
- Salt and Pepper
- Grated Parmesan Cheese
- 1 loaf Crusty Bread
Instructions
- Sift through the lentils to remove any stones or debris then rinse well.
- In a large stock pot, add lentils, 3 quarts of water, salt, and celeriac.
- Bring to a simmer and cook for about 20-30 minutes until the lentils are tender.
- Add spinach and simmer 10 more minutes.
- Meanwhile, warm the olive oil in a small skillet, then add the garlic and simmer 30-45 seconds, until fragrant and starting to golden.
- Stir the garlic oil into the soup and add salt and pepper to taste. Serve with parmesan cheese and use bread to sop up the juices.