Black Lentil Soup

One of my favorite ingredients to add to meals for me and my baby are lentils.

It cannot be overstated how beneficial lentils can be for babies. The legumes are rich in B-vitamins, including folate to support the nervous system, as well as protein to fuel the muscles and fiber to nourish the gut microbiome.

Lentil soup tickles my proverbial pickle 365 days of the year.

Ingredients

• 1/4 cup extra-virgin olive oil, plus more for serving

• 3 large onions, chopped

• 6 medium garlic cloves, minced

• 6 medium carrots, cut into 1/2-inch dice

• 4 celery ribs, cut into 1/2-inch dice

• Kosher salt and freshly ground pepper

• 1 tablespoon chopped fresh thyme

• 1 teaspoon ground cumin

• 1 pound black lentils, picked over and rinsed

• 3 quarts low-sodium vegetable broth

• 1/4 cup tomato paste

• 5 oz fresh spinach leaves

• 2 tablespoons dry red wine or red wine vinegar

• Freshly grated Parmesan cheese, for serving

Instructions

1. Heat the olive oil in a large pot. Add the onions, garlic, carrots, celery, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.

2. Add the lentils, vegetable stock, tomato paste to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 45 minutes to an 1 hour. Taste test to see.

3. Add the spinach and stir in until it melts. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.