Servings
6 s
Ingredients
- 1 large
- 3
- 1 teaspoon Ground cumin
- 1/2 teaspoon Ground coriander
- 1 teaspoon Hungarian paprika
- 6 cups Vegetable stock
- 1 1/2 cups
- 20 ounce Frozen spinach, thawed
- 29 ounce
- 4 tablespoons Lemon juice
Directions
- Heat a non-stick soup pot or Dutch oven over high heat.
- When the pan is very hot, all at once add the onion, garlic, cumin, coriander, and paprika.
- Let sit for 30 seconds without stirring, then add 1/4 cup of the chicken stock.
- Saute over high heat, stirring, for 4 minutes.
- Add another 1/4 cup of the chicken stock and scrape the bottom of the pot.
- Add the lentils and spinach and cook, stirring, for 2 minutes.
- Add the remaining 5 1/2 cups of chicken stock and the tomatoes and bring to a boil.
- Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes.
- Season with the lemon juice and additional salt and pepper, if needed.
- Let sit for 5 minutes before serving.
- Serving Ideas : Serve with a good dense hearty bread.