Lentil Soup

This soup is to be begun at a ridiculous hour to start making soup for dinner (eg: 9:30pm, Sunday night).

Recipe source: unknown/in my head.

Ingredients

1 16 oz. bag lentils

1 12 oz. can crushed tomatoes

36 oz. water (fill the tomato can three times!)

3 large carrots, diced

4 large stalks celery, diced

1 large yellow onion, diced

a bunch of spinach, ripped up into smaller pieces

3 cloves garlic, minced

1 heaping tsp. dried oregano

1 heaping tsp. dried basil

1 large fresh bay leaf (dried is ok if you don't have fresh)

1 tbs. olive oil

Balsamic vinegar to taste

kosher salt and fresh ground pepper to taste

other random things "to taste", dependent upon mood

Serve with:

Crusty baguette

Swiss cheese

Sriracha sauce

Lots of fresh pepper

In a large soup pot, heat olive oil on medium heat and combine carrots, celery and onions. Cook until the onions are soft, and add garlic, basil, oregano and bay leaf. Stir. Cook for about 2 minutes. Stir in lentils. Add can of crushed tomatoes (San Marzano is the best) and water. Stir. Turn heat to high and allow the soup to come to a rolling boil (keeps on bubbling even if you stir it). Turn heat to low, cover pot, and simmer for at least an hour.

After your soup has simmered to the desired consistency, add the spinach and stir until wilted. Add balsamic vinegar, salt and pepper to taste (I find this soup needs a decent amount of salt).

Get creative. Craving a little sweetness? Throw in some brown sugar or honey. Craving spice? Throw in fresh ground chili paste, or chopped chili peppers. I've dashed Worcestershire sauce, squirted sriracha (though I require this as a topping, as well), tossed parsley.

Set table for self or others who have been patiently waiting for dinner-cum-midnight snack. Cut slices of crusty bread (which you and guests have probably already started munching on), and arrange cheese on a small cutting board with appropriate cutlery. Put out a little vial of balsamic vinegar, salt and pepper, sriracha. Bring soup pot to table and place on a dish towel or pot holder. Ladle out soup to self and/or guests. Eat.

Put extra soup in tupperware and in the fridge (this soup is always ten times better the next day, and is even delicious cold). Soak the soup pot, leave the dishes for the morning, and proceed with evening/sleep.