FINALLY A LENTIL SOUP THAT'S NOT MUDDY!
INGREDIENTS 1ST PART: 1/4 cup olive oil, 6 cloves chopped garlic, 1 large chopped onion, 1/2 cup chopped fennel (white part only), 1 cup chopped cabbage, 2 chopped carrots, 2 chopped celery.
INGREDIENTS 2ND PART: 1 cup baby spinach, 2 cups escarole, 8 cups veggie stock, 6 oz tomato paste, 1 cup lentils, 1 can of corn, 1 tbs each cumin & parsley, 1 tsp each allspice & salt.
Sauté everything in 1st part for 10 minutes. Add everything else, bring to a boil, then reduce heat to low and simmer for 40 minutes or until lentils are soft.
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