Red Lentil and Spinach Soup



1 tablespoon olive oil

1 onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1/2 teaspoon curry powder

2 cups red lentils, rinsed and picked through

3 to 4 cups vegetable stock

1 (14 1/2 ounce) can diced tomatoes

5 ounces baby spinach

Salt and pepper, to taste

1 tablespoon lemon juice



Heat oil in a large soup pot over medium heat. Add onions and cook until soft, about 7 minutes. Stir in garlic, cumin, coriander, curry and lentils. Cook until fragrant, 2 to 3 minutes. Pour in vegetable stock and tomatoes, to cover. Bring to a boil. Reduce to a simmer and cook until lentils are tender, about 20 minutes.

For a creamier soup, whisk or mash half of the soup.

Stir in spinach, salt, pepper and lemon juice. Cook until the spinach just wilts, 2 to 3 minutes.