Lentil and Fiddlehead Soup

1 pound fiddlehead ferns

1 ½ tablespoons oil

1 ½ cups chopped onion

1 ½ Tbs crushed garlic

1 Tbs basil

1 Tbs oregano

1 Tbs thyme

2 cups dried lentils, picked over and washed

2 quarts cold water

2 potatoes, diced (optional)

2 carrots chopped

3 celery stocks chopped

1 cups spinach (fresh or frozen)

1 can crushed tomatoes (optional)

In a large pot of boiling salted water, blanch the fiddleheads until they are crisp-tender, about 3 to 5 minutes. Remove the fiddleheads from the water and shock them in a bowl of ice water (unless you are going to use them immediately).

Heat oil in a pan and cook down your onions until translucent and starting to caramelize.  Add carrots, celery, and garlic. Sauté until tender. Add Lentils, water, potatoes, tomatoes, and fiddleheads. Bring to a boil and let simmer for 45 minutes. Add spinach in the last 10 minutes of the simmer! Enjoy!