- 3 Tbsp extra virgin olive oil
- 2 large shallots – skinned, quartered, finely sliced
- 1/2 cup dry white wine
- 4 large garlic cloves – finely chopped
- 1 tsp Rumi Saffron – gently pounded in a mortar
- 1 – 15 oz can peeled plum tomatoes – puréed in the food processor
- 1/2 cup green lentils
- 3 cups vegetable stock
- 2 cups water
- sea salt
- black pepper
- 6 oz baby spinach
- 1 tsp aged sherry vinegar
- freshly grated manchego cheese
- Heat a large heavy-bottomed soup pot at medium-high heat. Add the olive oil and shallots and sauté for 2 minutes until softened.
- Add the wine, garlic and saffron and simmer until the wine has evaporated and looks syrupy, about 2 to 3 minutes.
- Add the puréed tomatoes, lentils, stock, water, salt and pepper. Stir well and bring to a boil. Reduce heat to medium-low, cover and simmer for 20 to 30 minutes until the lentils are tender.
- Uncover the pot, raise heat to medium and add the spinach leaves. Simmer uncovered for 1 to 2 minutes only, until spinach is wilted. Remove from heat, add the vinegar and stir well. Taste and adjust the seasoning if needed.
- Ladle the soup in bowls. Sprinkle with the grated cheese, drizzle with the extra virgin olive oil, and serve immediately.
*Recipe and photo by Food & Style
2 comments
Hi Pamela! Monterey Jack cheese is a great substitute for manchego and will give you a similar flavor and melt within this recipe!
This looks amazing. I live in Japan where manchego cheese is not easily available if at all. I will look for it but I wonder what would be a good substitute?