YIELD: 8 Servings
WHY THIS RECIPE WORKS
This hearty soup is full of flavor and rich with outstanding ingredients to promote good health. Lentils and spinach provide a great source of folate protein, rich in iron, and polyphenols, which can reduce heart disease. It only takes an hour to prepare and is a meal in its self!
INGREDIENTS:
- cup olive oil
- 4 or 5 shallots (depending on size) cut lengthwise and then thinly sliced
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- Kosher salt
- 1 teaspoon black pepper
- 1 cup green lentils
- 1 cup roasted red pepper, drained and chopped
- 1 quarts of vegetable or chicken stock
- 5 ounces fresh spinach
INSTRUCTIONS:
- Add olive oil to a saucepan over medium heat
- When oil is hot add shallots. Salt to sweat and cook, stirring occasionally, until softened, about 5 minutes
- Add cumin, paprika, bay leaf, and black pepper, stir for 30 seconds
- Add stock and roasted peppers. Bring to a boil
- Reduce heat to low, cover and cook, stirring occasionally, until the lentils are tender, about 45 minutes
- Remove from heat, discard bay leaf
- Add spinach and stir until wilted
- Taste for salt & pepper
