Lentil and Spinach Soup
2 carrots, sliced (I used about 1 c sliced baby carrots)
2 celery stalks, sliced (I used about 1 c )
2 medium onions, diced
2 cloves garlic, minced (I used 4 cloves because I love garlic)
1 ¾ quarts vegetable broth (I only had 1 qt veggie broth, so I used that plus 3 c water)
Thumb sized piece of ginger, thinly sliced (I grated mine with a microplane)
½ to 1 fresh red chile, sliced (I used a Serrano pepper)
10 grape or cherry tomatoes, halved
2 c red lentils (I used green lentils)
7 c (7 oz) spinach (I used a 10 oz bag of fresh organic spinach)
cumin, to taste
curry, to taste
ancho chile powder, to taste
turmeric, to taste
Add about 2 Tbl olive oil to a large pot or dutch oven over medium heat, and add the carrots, celery, onion, and garlic. Sauté until beginning to soften, about 5 minutes.
Add broth and water cover and simmer while you chop up the ginger, chile, and tomatoes.
Add the ginger, chile, lentils, to pot. Cover and cook until lentils are soft. I was in no hurry to eat, so I simmered on med low heat for about an hour. If you crank the heat up, it could be done sooner.
Taste the soup and season with salt, pepper, and any spices of your choice. I felt it needed some flavor, so I added a couple palm-fulls of cumin, curry, a bit of cayenne, turmeric, and some ancho chili powder.
When ready to serve, if desired, add a dollop of yogurt (I used greek yogurt). I had some chives that needed to be used up, so I chopped those up and sprinkled them on top for garnish.
Source: Adapted from Jamie’s Food Revolution by Jamie Oliver