Spinach and Lentil Soup

Ingredients:

• 1 tablespoon extra-virgin olive oil
• ¼ cup chopped pancetta (about 1 ounce) 

• 1 ¼ cups chopped onion
• ¾ cup chopped celery
• ¾ cup chopped carrot
• 1 teaspoon chopped fresh thyme
• 1 bay leaf

• 1 cup dried lentils
• 3 cups fat-free, lower-sodium chicken broth
• 2 cups water

• 1 (6-ounce) package fresh baby spinach
• ½ cup chopped fresh basil
• ¼ cup (1 ounce) grated fresh Parmesan cheese
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon black pepper
• ¼ teaspoon salt

Directions:

1. Heat a Dutch oven over medium heat. Add oil to pan; swirl to coat. Add pancetta; cook 1 minute or until pancetta begins to brown, stirring occasionally.
2. Add onion, celery, carrot, thyme and bay leaf; cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Add lentils, broth, and water; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until lentils are tender and mixture is slightly thickened. Remove from heat. Discard bay leaf.
4. Place 2 cups lentil mixture in a blender and blend until smooth. Return pureed lentil mixture to pan.
5. Add spinach, basil, Parmesan cheese, lemon juice, black pepper, and salt; stir until spinach wilts.
6. Serve immediately and garnish with a little more Parmesan cheese.