2 Tbsp. vegetable oil
1 bag frozen chopped onion, thawed
1 1/2 tsp. minced garlic
3/4 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. Hot Hungarian paprika
1 1/3 c. brown lentils, rinsed thoroughly
10 oz. chopped frozen spinach, thawed and squeezed dry
4 1/2 c. chicken broth
1 (16 oz.) can stewed tomatoes
1 Tbsp. lemon juice
salt and pepper to taste
Heat oil in a soup pot over medium heat. Add onion, garlic,
cumin, coriander and paprika and sauté, stirring for 5 minutes.
Add lentils and spinach. Cook for 2 more minutes. Add broth and
tomatoes; bring to a boil. Reduce heat to low. Season with salt
and pepper. Simmer covered until lentils are tender, about 50
minutes. Season with more salt and pepper, if desired. Let stand 5
minutes before serving. Yields 4 to 6 servings.
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