Lentil Soup with Rice
1 Cup Brown Lentils
1 Tablespoon Olive Oil
1 Small Onion, Diced
1 Small Carrot, Grated
2 Leaf Bay Leaves
5 Cups Chicken or Vegetable Broth, Divided
1 Cup Rice Prepared
1 (9 Ounce) Package Fresh Baby Spinach
3 Tablespoons Extra-Virgin Olive Oil
Soak lentils in a bowl of cold water for 1 hour. Drain and set aside.
Heat oil in a Dutch oven or heavy-bottomed stew pot over medium heat. Add grated onion and carrot and saute until soft, 3 to 5 minutes. Add lentils and bay leaves and stir until coated with oil. Pour in 3 cups of broth, stir, and bring to a boil. Leave at a slow boil for 15 minutes.
Reduce heat to a simmer and add prepared rice. Simmer until lentils are soft but not mushy and rice is cooked through, about 25 minutes, adding remaining broth if needed. Remove from the heat and fold in fresh spinach until wilted. Remove bay leaves.
Step 4 Serve hot with cornbread or crackers. Serves 6