Lentil Soup | Marc Murphy

Place lentils in a medium-sized heatproof bowl and add enough boiling water to just cover. Soak for about 5 minutes while preparing the rest of the soup; lentils should double in size. 

In a medium saucepan, heat olive oil over medium heat. Add bacon and cook for a few minutes to render the fat. Once bacon is crisp and fat is rendered, stir in garlic, carrots, celery and onions. Season with salt and pepper to taste as well as rosemary and oregano, then cook for a few minutes until vegetables have softened. Add soaked lentils as well as any remaining liquid in the bowl, then pour in the remaining boiling water and add any additional water as needed if lentils are not completely covered. Stir in bouillon cube or packet and bay leaf. Bring to a boil, then reduce to a simmer and cook for about 30 minutes.  

When lentils have softened fully, stir in spinach and Dijon mustard. Remove bay leaf and adjust seasoning as needed.

Serve in bowls with a drizzle of olive oil on top.