Lemony Lentil and Spinach Soup
Makes 6 servings
1/4 cup olive oil
1 yellow onion, diced
4 medium carrots, optionally peeled and diced
3 stalks celery, diced
5 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1/4 teaspoon ground black pepper
2 bay leaves
1 cup French green lentils, rinsed and strained
2 quarts vegetable stock or bone broth
½ pound frozen spinach
¼ cup lemon juice
1. Heat olive oil in a large pot. Add the onion, carrots, celery, and 1/4 teaspoon salt. Sweat the vegetables until crisp tender, about 7 minutes.
2. Add the garlic, and cook another minute. Add the cumin, coriander, black pepper, and bay leaves. Stir and cook another 30 seconds.
3. Add the vegetable stock, lentils, and ¾ teaspoon salt. Bring to a boil, reduce to a simmer, and cook with pot partially covered until lentils are very tender, stirring occasionally, about 1 hour. When lentils are tender, stir in the spinach and lemon.
4. Taste, and adjust lemon and salt to taste.