Spinach Lentil Soup
- 1 pound brown lentils, sorted and rinsed
- 1-2 teaspoons oil
- 1 Tablespoon cumin seeds
- 1 large red onion, halved and thinly sliced
- 8-12 cloves garlic, minced
- 4-10 dried hot peppers (to taste)
- 2 large tomatoes, diced
- 1 teaspoon salt (or to taste)
- 4-5 cups spinach, raw, washed, drained & chopped
- Place sorted and rinsed lentils in large pot and cover with water.
- Bring to a boil over medium-high heat.
- Lower heat and simmer, partially covered, until lentils are tender (~25-35 minutes). If too much water cooks out, add more. Have lentils a little "soupy"/excess water prior to adding the tomato/onion mixture.
- While lentils are simmering, warm oil in a skillet over medium-high heat.
- Add cumin seeds and sizzle until fragrant, 20-30 seconds.
- Add the thinly sliced onion and minced garlic and stir-fry until golden brown, 3-4 minutes.
- Stir in the tomatoes, hot peppers, salt and 1 cup of water. Bring to a boil. Simmer 3-5 minutes.
- Once the tomato/onion mixture has simmered, pour into the pot of lentils, simmering the combined mixture, stirring occasionally, until the flavors have blended (~15 minutes).
- Stir in spinach just before serving.
- It is delicious served over rice.
- Cornbread is another delightful accompaniment.