Spinach and Lentil Soup

Finely chop the onions, carrots, celery, and garlic.

Wash the spinach, remove the stems, and blanch it in boiling salted water. Drain and set aside.

Heat a little olive oil in a cast-iron pot and sauté the chopped vegetables until tender.

Add the lentils, which have been soaked in water for about eight hours beforehand. Pour in half of the chicken broth and cook for 20 minutes.

Remove the mixture from the pot and blend it in a blender or food processor. Return the blended mixture to the pot. Season with salt and pepper.

Process the spinach leaves in a food processor and add them to the pot.

Add the remaining chicken broth and cook until the soup reaches a thick consistency. Stir in the heavy cream and adjust the seasoning with salt and pepper.

Serve the soup in individual bowls, accompanied by slices of bread that have been toasted in a skillet with a little olive oil until crispy.