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Vegetable Lentil Soup

Ingredients

1 spg. fresh thyme

1 tsp. sherry, cooking

1 tsp. apple cider vinegar

1 bch. baby spinach

2 tbsp. extra virgin olive oil

1 med. carrot

2 celery stalk, fresh, organic

1/2 yellow onion

1/2 c. rutabaga, fresh, organic

1/2 c. white mushrooms

3 garlic

sea salt & black pepper to taste

2 c. lentils

6 med. tomato

4 c. vegetable broth

1 bay leaf

1 spg. fresh rosemary

Directions

Heat the oven to 350 degrees

In a shallow baking dish, chop the tomatoes in quarters and drizzle 1 Tablespoon of olive oil over them and season with salt and pepper. Pop them in the oven for 35-45 minutes until they have a nice roast and some of the juices have evaporated, remove from oven.

After the tomatoes are done roasting, heat the remaining oil in a large saucepan over medium heat until shimmering, about 3 minutes. Add the celery, carrot, rutabaga, mushrooms and onion and cook, stirring occasionally, until the vegetables have softened, about 10 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Season with several generous pinches of salt and pepper. Add the broth, tomatoes with their juices, lentils, bay leaf, rosemary, thyme and sherry and stir to combine. Cover and bring to a simmer. Reduce the heat to low and continue simmering, covered, until the lentils and vegetables are soft, about 15-20 minutes more minutes. Taste and season with more salt or pepper as needed, then stir in the vinegar. Add the spinach and stir until wilted.