PCC Autumn Lentil Soup recipe | PCC Community Markets

Ingredients

• 1/4 cup olive oil
• 1 1/2 yellow onions, diced
• 6 ribs celery, diced
• 2 cups diced carrots
• 2 teaspoons minced garlic
• 1 cup dried lentils
• 8 cups water
• 2 teaspoons dried thyme
• 2 bay leaves
• 3/4 pound russet potatoes, diced no larger than size of sugar cubes
• 2 teaspoons salt
• 1/4 pound (4 ounces) frozen spinach
• 1 teaspoon black pepper