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Ingredients:
Ingredients:
olive oil
1/2 onion, chopped
1 t. minced garlic
3 medium carrots, peeled and chopped
1 lb. of dried lentils
14 oz. can of diced or crushed tomatoes
1/2 bag of fresh spinach
6 c. of chicken or vegetable broth
1/2 t. cumin
1/2 t. celery seed
1 t. paprika
salt and pepper to taste
lemon juice
Directions:
Directions:
Soak the lentils at room temperature for at least 4 hours prior to cooking. Drain and rinse the lentils before adding them to the soup.
In a large stockpot, saute the onion, garlic, and carrots in olive oil. Cook until tender.
Add the remaining ingredients with the exception of the lemon juice and spinach.
Cover and reduce heat to a simmer. Cook, stirring occasionally, for 30 to 40 minutes or until the lentils are soft.
Remove approximately 2 cups of the soup and emulsify it in a blender. Return to the soup base.
Add the fresh spinach and a teaspoon or two of lemon juice.
After the spinach wilts, remove from heat and allow to cool and thicken about 10 minutes before serving.
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