Lentil Soup with Tomatoes, Spinach & Feta

I surveyed the recipes I've posted and see I could use a few more soups. So here's another great and easy soup recipe with lots of nourishing ingredients. A bit-o-green from spinach for St. Patrick's Day is a bonus.

This soup is easy, but you do have to plan for time to have the lentils soften. Start the soup in the early afternoon and let it cook while you do other things. You can also put the ingredients in the slow cooker in the morning on low and add the spinach and lemon juice a half-hour before you plan to serve it.

Use what ever curry you like for this soup, but I used Baagan Immunity Booster Spices. You can order them online or get them at the restaurant in Roseville, CA.

Lentil Soup with Tomatoes, Spinach & Feta

From Inspired by Kalyn's Kitchen

Yield 6-8 servings

Category Soup

Cuisine Healthy, Vegetarian

Ingredients

1 C brown lentils (washed and picked over)

4 C vegetable broth

1/2 onion diced small

2 stalks of celery, chopped small

1/2 Tbsp of curry seasoning (cumin, fennel, coriander, nutmeg, ginger, cinnamon & turmeric)

1/2 tsp dried thyme

1 tsp oregano

2 cloves of minced garlic

fresh-ground pepper to taste

1 can (14.5 oz) diced tomatoes with juice

1 pkg of baby spinach

1-2 Tbsp fresh-squeezed lemon juice

crumbled sheep or goat feta for serving

Directions

1. Add all the ingredients except spinach, lemon juice and feta to a stock pot and bring to a boil over high heat. Reduce heat to medium-low and cook until lentils soften (about 2 hours).

2. When lentils have softened as much as you like (from al-dente to mushie), add the spinach and lemon juice to the soup and cook about 30 minutes more.

3. Serve hot with crumbled feta sprinkled on top of each serving.

What is your favorite soup? Would you like to share it on a future blog post? Send me the recipe. I'll make it and post it here.