French Indigo Lentil Soup

(recipe adapted from Cooking From an Ecological Kitchen by Lorna Sass)

2 quarts mushroom or vegetable broth, or water
3 cups chopped onions (2 very large onions)
3 large cloves garlic, minced
1 tsp. dried thyme
3/4 tsp. dried oregano
1/4 tsp. Aleppo pepper (or crushed red pepper flakes)
2 cups chopped celery (3 large ribs, halved lengthwise and sliced)
2 cups chopped carrots (about 2 large carrots)
8 ounces mushrooms, wiped clean and sliced
2 cups French indigo lentils, rinsed (also known as Du Puy lentils)
3 small bay leaves
1 28-oz. can diced tomatoes, undrained
3/4 cup shredded greens (baby spinach or Swiss chard)
1/4 cup finely minced parsley
2 Tbsp. balsamic vinegar
1/2 tsp. salt, or to taste
1/4 tsp. freshly ground black pepper, or to taste

Add 2 Tbsp. of the broth to a heavy saucepan and heat over medium high heat.  Add the onions and garlic, reduce the heat to medium, and cook, stirring occasionally, until softened, about 5 to 7 minutes, adding small amounts of broth to prevent burning the bottom of the pan.  Add the thyme, oregano, and pepper flakes, and cook for another 1 to 2 minutes.  Add the celery, carrots, mushrooms, remaining broth, lentils, and bay leaves.  Bring to a boil, then simmer for 40 minutes.

Add the tomatoes, shredded greens, parsley, balsamic vinegar, and salt and pepper to taste.  Simmer an additional 10 minutes.

Taste and adjust seasonings, ladle into bowls, and serve.

(Packed with veggies, hearty and makes a ton!)