Serves 6 / Ingredient tip: Grayish-green French lentils stay firm when cooked; red lentils cook quickly but can lose their texture; and brown (often with a greenish cast and simply labeled “lentils”) soften but retain texture when cooked.

1 tablespoon olive oil
1 small yellow onion, cut in large dice
2 medium carrots, cut in large dice
1 medium celery stalk, cut in large dice
1½ cups sliced cremini or portobello mushrooms
1 cup flat brown lentils, rinsed
7-8 cups low-sodium vegetable broth
1 bay leaf
½ teaspoon dried rosemary, crushed
½ teaspoon dried oregano
½ teaspoon dried basil
¼ teaspoon crushed red pepper flakes
3 medium cloves garlic, minced
4 cups (packed) baby spinach leaves
Sherry or sherry vinegar (optional)

1. In a medium soup pot, heat olive oil and sauté onion, carrots, celery, and mushrooms until onions are just tender, 3-5 minutes. Stir in lentils. Add 7 cups broth, bay leaf, rosemary, oregano, basil, red pepper flakes, and garlic. Bring to a boil, reduce heat, and cook on medium, covered, for about 20 minutes, until lentils are tender.
2. Remove bay leaf. Purée half of the mixture and return to pot. If desired, add remaining 1 cup stock to reach desired consistency. Stir in baby spinach leaves and cook for 1 minute. Season with salt and pepper. Top each serving with a spoonful of sherry or sherry vinegar, if desired.

PER SERVING: 180 cal, 14% fat cal, 3g fat, 0g sat fat, 0mg chol, 10g protein, 30g carb, 11g fiber, 348mg sodium