Gout Book.docx

 Add the broth, tomatoes with their juices, lentils, bay leaf, and thyme and stir to
combine.
 Cover and bring to a simmer, about 15 minutes.
 Once simmering, reduce the heat to low and continue simmering, covered, until the
lentils and vegetables are soft, about 15 minutes more.
 Taste and season with more salt or pepper as needed, then stir in the vinegar.
 Add the spinach and stir until wilted.
 If you prefer a creamier texture, purée half of the soup in a blender and add it back
to the pot.