A delicious lentil soup full of flavor.
Adapted from Vegetable Soups from Deborah Madison's Kitchen
Soaking the lentils for 4-8 hours will help them cook faster, but it's not essential. If you do soak them, use the smaller quantity of water as they will have already absorbed some.
This soup keeps well for up to a week in the fridge; add the spinach
to order if you want it to stay green.
Finish bowls with a grating of parmesan and pepper, and enjoy it with the rest of the red wine and some crusty bread.
Nutritional values are based on one of six servings.