Vegetarian Lentil Soup
Vegetarian Lentil Soup with Spinach, Tomatoes, Cumin & Coriander
1 T olive oil
1.5 tsp. whole cumin seeds
1 large yellow onion, chopped
4 cloves garlic, minced (about 1 tbl.)
½ tsp. ground coriander
fresh ground black pepper to taste
1.5 cups lentils (any color works)
7 cups of vegetable broth or water
1 – 14.5 oz can diced, fire-roasted tomatoes with juice
2 cups fresh spinach
salt to taste, optional
Place olive oil and cumin seeds in a large dutch oven
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, garlic, coriander, and black pepper.
Cook, stirring often, until onions are softened about 4 minutes.
Add lentils and vegetable broth, reduce heat,
and simmer uncovered about 30-40 minutes, or until lentil are tender.
Add diced tomatoes with juice and spinach.
Simmer uncovered 20-30 more minutes or until soup ingredients
are well blended and lentil are starting to break apart.
Season to taste with salt and serve hot.