Lentil and Tomato Soup With Coriander and Cumin

This is a wonderfully fragrant soup with a subtle mix of flavors. It's become a favorite of ours over the years. Originally from a Houston Chronicle food section recipe. Any type of lentils may be used, but the dark green French lentils retain their shape best during cooking. Recipe doubles well and freezes well, without the garnishes.

• Ready In: 1 hr 25 mins
• Serves: 6

Ingredients

• 1  lb lentils, picked over and rinsed (2 c.)
• 1⁄4 cup extra virgin olive oil
• 2  cups  diced yellow onions
• 1⁄4 cup  minced garlic
• 1  tablespoon ground coriander
• 1  tablespoon fennel seed
• 2  teaspoons mustard seeds
• 3⁄4 teaspoon cayenne pepper
• 1 (15 ounce) can diced tomatoes, and juice
• 3  cups  tightly packed fresh spinach leaves, coarsely chopped
• 1  teaspoon salt
• 1  teaspoon fresh ground pepper
• 1⁄4 cup  chopped fresh cilantro leaves, and stems as garnish
• 1⁄2-3⁄4 cup  crumbled feta cheese, as garnish

Directions

1. Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.
2. Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.
3. Drain, reserving cooking liquid separately.
4. In a nonreactive stockpot set over medium heat, heat oil until it ripples.
5. Add onions and sauté until translucent, about 5 minutes.
6. Add garlic and sauté 5 minutes.
7. Add coriander, cumin, fennel seeds, mustard seeds and cayenne.
8. Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.
9. Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.
10. Stir in spinach and cook until it is completely wilted.
11. If soup is too thick, add more lentil cooking liquid or water.
12. Add salt and pepper.
13. Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.