Lentil Soup with Mushrooms and Spinach

Meal: Dinner

Season: Fall

Saute:

1 TBSP olive oil

1 large or 2 medium yellow or red onions

3 medium carrots

1 TBSP fresh rosemary

1 TBSP fresh thyme

1 TBSP ground cumin

2 cups shitake mushrooms

Salt and pepper to taste

Season:

Make a little hole in the middle of the vegetables, add a splash of olive oil and sizzle 2 garlic cloves (sliced or minced) in the oil. Stir frequently  until the garlic gets a bit golden in color

Add:

2 TBSP tomato paste from a tube ( I use HLTHPUNK brand) and saute until jammy.

1/2 cup good medium body red wine (I use a nice Zinfandel) and simmer until the alcohol burns off.

6 cups mushroom stock (I use Pacific brand)

1 cup French green (DuPuy) lentils

Simmer for 45 minutes partially covered until lentils are tender.

Finish:

4 cups baby spinach

Juice of 1 Meyer lemon