Lentil Soup with Spinach

Is it still winter? Hoping Punxsutawney Phil's prediction is right and we are on the road to warmer weather, but in the meantime in an effort to stay warm I have been experimenting more with soup recipes. This recipe adapted from Cooks Illustrated  has so much flavor and is very healthy and light!

Ingredients

1 1/2 tablespoons olive oil

1 large onion, chopped fine (about 1 1/2 cups)

1 cup baby carrots, chopped finely

2 chayote squash, finely chopped

3 medium cloves garlic, minced 

2 bay leaves

1teaspoon minced fresh thyme leaves

1 cup lentils, rinsed and picked over

1 teaspoon table salt

Ground black pepper

1/2 cup dry white wine

4 1/2 cups low sodium vegetable broth

1/2 vegetable bouillon cube

1 1/2 cups water

1 1/2 teaspoons balsamic vinegar

5 ounces baby spinach

Step one: Heat large pot (or dutch oven) over medium heat. Add olive oil, onion, carrots and chayote squash; cook, stirring occasionally, until vegetables begin to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.

Step two: Add bay leaves, and thyme; cook until fragrant, about 30 seconds. 

Step four: Stir in lentils, salt, and pepper to taste; cover, reduce heat to medium-low, and cook until vegetables are softened and lentils have darkened, 8 to 10 minutes. Uncover, increase heat to high, add wine, and bring to simmer. 

Step five: Add vegetable broth, vegetable bouillon and water; bring to boil, cover partially, and reduce heat to low. Simmer until lentils are tender but still hold their shape, 30 to 35 minutes; remove bay leaves.

Step six: In a cuisinart of blender puree soup in batches until smooth, then return to pot; stir in vinegar and heat soup over medium-low until hot, about 5 minutes. Stir in spinach and continue to heat soup, stirring frequently, until spinach is wilted, about 3 minutes; garnish with bay leaves and serve.