1 onion, chopped
1/4 cup olive oil
4 carrots, diced
3 parsnips, diced
1 bag frozen pearl onions (optional)
2 stalks celery, chopped
2 cloves garlic, minced -> 4 cloves
2 teaspoon dried oregano
2 bay leaf
2 teaspoon dried basil
1 (28 oz) can crushed tomatoes
2 cups dry lentils (1c brown, 1c red, if you like) [all brown works well]
6.5-7 cups chicken or veg stock
1/2 cup or more spinach, rinsed and thinly sliced, or froz. spinach
2-4 tablespoons balsamic vinegar (essential!)
salt to taste
ground black pepper to taste
1-2t Hot oil
Smoked sausage or ham hock [kielbasa works well, cut into coins)
Parmesan cheese to sprinkle at the end (optional)
In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
Stir in lentils, and add water/stock and tomatoes, and optionally, ham hock or smoked sausage. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired, lemon juice if you like, and hot oil if you like. Sprinkle with a grind or two of parmesan cheese.
Alternative
Heat oil in pressure cooker; add onions and cook until transparent. Add carrots, celery, parsnips and cook some more (or pre-cook in microwave). Add everything else, lentils last, and cook for 12-13 minutes after pressure comes up. Release under cold water, and serve.