BEAUJOLAIS / EVERYDAY PAIRINGS

CHÉNAS & LENTIL SOUP


Ingredients

1 tablespoon 1 tablespoon olive oil
1 medium celery stalk, chopped
1 medium carrot, peeled and chopped
1/2 medium yellow onion, chopped
3 medium garlic cloves, minced
Salt and pepper
1 quart low-sodium vegetable broth
1 (15-ounce) can diced tomatoes with their juices
1 1/4 cups lentils (any color except red), rinsed
1 bay leaf
1/4 teaspoon finely chopped fresh thyme leaves
1 teaspoon of Chénas
2 ounces spinach leaves (about 1/2 a bunch)

Instructions

  1. Heat the oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper.
  2. Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to combine. Cover and bring to a simmer, about 15 minutes. Once simmering, reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15 minutes more.



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