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Vegetable Soup with Lentils Avgolemono

Deborah's favorite soup, from Mom.  Possibly originated with Gourmet magazine.

Ingredients

• 2 onions, chopped fine
• 2 garlic cloves, minced
• 1 rib of celery, including the leaves, chopped fine
• 1/4 cup olive oil
• 1/2 teaspoon oregano, crumbled
• 1 bay leaf
• 1/4 teaspoon dried hot red pepper flakes
• 1/2 cup lentils, picked over and rinsed
• 1 large tomato, peeled, seeded & chopped (or 1 cup drained chopped canned tomato)
• 6 cups chicken broth
• 2 cups shredded well-washed spinach (about 1/2 pound)
• 1 small eggplant (about 1/2 pound) cut into 1/4-inch dice
• 2 large eggs, beaten well
• 1/4 cup fresh lemon juice
• 1/4 cup minced fresh parsley leaves

In a kettle cook the onions, the garlic, and the celery in the oil over moderate heat, stirring, until the vegetables are softened.

Add the oregano, the bay leaf,  and the pepper flakes, and stir the mixture for 30 seconds. 

Stir in the lentils, the tomato, and the broth and simmer the soup for 25 minutes. 

Add the spinach, the eggplant, and salt and pepper to taste; simmer the mixture for 15 minutes, and discard the bay leaf.

In a small bowl whisk together the egg and the lemon juice.  Add about 1 cup of the soup broth to the egg mixture in a stream, whisking, and stir the mixture back into the soup.  Cook the soup at a bare simmer for 1 to 2 minutes, or until it is thickened slightly, but do not let it boil.  Sprinkle it with the parsley. 

Makes about 9 cups, serving 6.