French Lentil Soup With Herbes de Provence | VegNews

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 1 carrot, chopped
• 1 celery stalk, chopped
• 3 garlic cloves
• 2 tablespoons dry sherry or white wine
• 1 cup French lentils
• 1 (14.5-ounce) can petite diced tomatoes, undrained
• 2 teaspoons herbes de Provence
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 5 cups vegetable broth
• 4 cups baby spinach