Vegetarian Lentil Soup Recipe with Spinach, Tomatoes, and Cumin

Categories: December2012, KK, faves, healthy, lentils, soups, vegan, vegetarian

Ingredients

• 1 T olive oil
• 1 1/2 tsp cumin seeds (not ground)
• 1 large onion, chopped small
• 4 cloves garlic, minced (about 1 T minced garlic)
• 1/2 tsp. ground coriander
• fresh ground black pepper to taste
• 1 tsp. paprika
• 1 1/2 cups brown lentils
• 4 cans vegetable broth or water (about 7 cups, original recipe called for 5 cups water)
• (could probably substitute chicken stock if you don't have vegetable broth)
• 1 can (14.5 oz.) diced tomatoes with juice (I use Muir Glen organic canned tomatoes)
• 2 cups chopped spinach (tightly packed) or kale if you don't have spinach
• salt to taste (I didn't use any salt since I used canned vegetable broth)

Directions

1. Put olive oil and cumin seeds in large heavy dutch oven and cook over medium heat until fragrant and starting to pop, about 3 minutes. (Stir a few times so they don’t burn.) Stir in onion, minced garlic, ground coriander, and black pepper and cook, stirring frequently, until onions are softened, about 4 minutes. Stir in the paprika and cook about 1 minute more.

2. Add lentils and vegetable broth, reduce heat, and simmer uncovered about 30-40 minutes, or until lentils are quite tender.

3. Add diced tomatoes and juice and chopped spinach and simmer uncovered 20-30 more minutes, until soup ingredients are well blended and lentils are starting to break apart. Season to taste with salt and serve hot.

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