Red lentil soup with spinach

 Ingredients

3 tablespoons extra-virgin olive oil

1 large onion, chopped

2 large garlic cloves, chopped

1 heaping tablespoon tomato paste

1 heaping teaspoon ground cumin

Large pinch chili powder or cayenne pepper

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

4 cups low-sodium vegetable broth

2 cups water

1 cup red lentils

2 medium carrots, chopped (If they are washed well, I don't bother to peel them)

2 large handfuls baby spinach leaves

Lemon juice to taste

Directions

In a large soup pot over medium heat, heat the olive oil to shimmering. 

Add the onion and garlic and sauté for about 4 minutes. 

Stir in the tomato paste, cumin, chili, salt, pepper and cook a minute or two. 

Add the broth, water, lentils, and carrots. Turn down heat and bring to a simmer.

Gently simmer partially covered about 30 minutes until the lentils are tender.  

Use an immersion blender just enough to leave the soup chunky, or use a blender to puree about half of the soup, then add it back to the pot. If using a blender, remember to take the center piece out of the blender lid and cover with a folded kitchen towel to let the steam escape.  

Stir in the spinach.  

Add lemon juice to taste.

** I made this soup in a pressure cooker, 5 minutes cooking once the cooker was pressurized.

Some adjustment was made as I didn't have tomato paste, instead used 14.5 oz can of diced tomatoes - pureed. Coconut oil was used in place of the olive oil. Leftover chicken was added as well.

The outcome was DELICIOUS!! And very filling.

BIG HIT!