Ingredients

• 1 1/4 cups Italian or French green lentils

• 2 garlic cloves, 1 unpeeled and 1 peeled and chopped

• 4 Tablespoons butter

• 2 Tablespoons extra-virgin olive oil

• 1 small red onion, peeled and chopped

• 2 1/4 cups sorrel, stems removed

• 2 1/2 cups hot chicken or vegetable stock

• Kosher salt and freshly ground black pepper, to taste

• 8 ounces baby spinach, stems removed

• 2/3 cup crème fraîche, optional

• 3/4 cup freshly grated Parmesan cheese

Instructions

Cook the Lentils

Place the lentils and unpeeled garlic clove in a pot and cover with cold water. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 25 minutes. Drain and set aside.

Sauté the Aromatics

Melt the butter with the olive oil in a pot large enough to hold all the ingredients.

Add the onion and chopped garlic and sauté until softened.

Add the Sorrel

Add half of the sorrel and cook for 1 minute, stirring constantly.

Purée the Soup

Add 3/4 of the drained lentils and 3/4 of the chicken or vegetable stock. Season with Kosher salt and freshly ground black pepper.

Purée the mixture with an immersion blender until smooth.

Finish the Soup

Add the remaining sorrel and spinach. Stir in the remaining lentils and stock and heat through.

Serve

Serve the soup topped with crème fraîche, if desired, and freshly grated Parmesan cheese.