Tuesday, March 15, 2016

Nana Maniscalco's Spinach Lentil Soup
(From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce by the Fairshare CSA Coalition)

3/4 pound lentils
1 T salt
1 stalk celery, diced
1/2 pound spinach leaves, finely chopped
1/3 pound ditalini pasta  [I used orzo]
1/2 cup olive oil
4 teaspoons minced garlic
additional salt as needed
grated Parmesan cheese

Pick through lentils and remove any stones or other foreign objects.  Rinse lentils well and soak in 3 quarts of water for 1 hour.  Drain.  Combine lentils, 3 quarts fresh water, salt, and celery in soup pot; bring to simmer and cook 45 minutes.  Add spinach and simmer 10-15 minutes longer.  Meanwhile, cook pasta according to package directions; drain and keep warm.  When you're ready to serve the soup, warm the olive oil in a small skillet over medium heat, add the garlic, and sauté about 45 seconds.  Stir into soup along with salt and pepper to taste.  Put a little pasta in each soup bowl and ladle soup over the pasta.  This is best served with crusty bread and a little grated Parmesan cheese.  Makes 6-8 servings.

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