It's been a cool, gray and drippy kind of day...and a hot bowl of this yummy soup makes me feel a little bit better about the weather. We've had this many times, and it is wonderful (plus we feel so smugly-healthy every time we eat it). Here's the recipe:
Start by cooking your lentils. Combine 4 cups water with 1 cup dry lentils (which will yield about 2 1/2 cups cooked). Boil for 5 minutes, then reduce to a simmer until tender but still firm, 15 to 20 minutes. Note: Don't add salt to the water, or the lentils will taste chalky and tough.
Drain the lentils and set aside.
Sauté 1 peeled, cubed sweet potato with chopped onion and celery in oil in a large stockpot.
Add a teaspoon each of cumin and coriander and a chopped red bell pepper.
Stir in the cooked lentils and just enough chicken broth to cover. (We sometimes toss in a little chopped sausage or chicken if we have any, but it is great as a meatless soup, too.)
Bring to a boil, then reduce to a simmer for 40 minutes.
Stir in two big handfuls of spinach leaves. Continue cooking until the spinach is wilted.
Enjoy with a good book on the side. :) Spring will be here soon!
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