Serves 4

• 1 cup Lentils, rinsed and drained
• 4 oz Spinach
• 1-2 Beets, finely diced
• 4 oz Salsify
• ¼ cup grated Cheese
• 1 tsp finely chopped Rosemary
• 1 large Onion, finely chopped
• 4 Garlic Cloves, finely chopped
• ½ tsp Kosher Salt
• 2 Tbsp Olive Oil
• ½ tsp freshly ground Black Pepper
• ¼ tsp Red Pepper Flakes
• 1 cup Tomato Sauce
• 4 cups Vegetable Broth

Wash salsify well and peel off the outer skin and coating. Cut into 2-inch pieces.

Heat oil in a large stockpot over medium. Add onion, beets and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.

Add rosemary, salt, black pepper and red pepper flakes. Stir in vegetable stock, tomato sauce and lentils. Bring to a boil, then reduce heat and simmer for 15 minutes; then add the salsify and continue to cook for another 10-15 minutes until lentils and salsify are tender. Stir in spinach and season with salt and pepper.

Divide between four bowls and top soup with shaved cheese, if desired.