Lentil And Tomato Soup With Coriander And Cumin

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 lb lentils, picked over and rinsed (2 c.)
• 1/4 cup extra virgin olive oil
• 2 cups diced yellow onions
• 1/4 cup minced garlic
• 1 tablespoon ground coriander
• 1 tablespoon fennel seed
• 2 teaspoons mustard seeds
• 3/4 teaspoon cayenne pepper
• 1 (15 ounce) can diced tomatoes, and juice
• 3 cups tightly packed fresh spinach leaves, coarsely chopped
• 1 teaspoon salt
• 1 teaspoon fresh ground pepper
• 1/4 cup chopped fresh cilantro leaves, and stems as garnish
• 1/2-3/4 cup crumbled feta cheese, as garnish

Recipe

• 1 place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
• 2 reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
• 3 drain, reserving cooking liquid separately.
• 4 in a nonreactive stockpot set over medium heat, heat oil until it ripples.
• 5 add onions and sauté until translucent, about 5 minutes.
• 6 add garlic and sauté 5 minutes.
• 7 add coriander, cumin, fennel seeds, mustard seeds and cayenne.
• 8 stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
• 9 stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
• 10 stir in spinach and cook until it is completely wilted.
• 11 if soup is too thick, add more lentil cooking liquid or water.
• 12 add salt and pepper.
• 13 serve and top each bowl with some cilantro and chunks of feta cheese, if desired.