Lentil and Tomato Soup With Coriander and Cumin

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READY IN: 1hr 25mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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