Lentil and Tomato Soup With Coriander and Cumin

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. 1

   Place lentils in a large saucepan and add water to cover by 4 inches; bring to a boil over high heat.

2. 2

   Reduce heat to low and simmer until lentils are just tender, 20 to 30 minutes.

3. 3

   Drain, reserving cooking liquid separately.

4. 4

   In a nonreactive stockpot set over medium heat, heat oil until it ripples.

5. 5

   Add onions and sauté until translucent, about 5 minutes.

6. 6

   Add garlic and sauté 5 minutes.

7. 7

   Add coriander, cumin, fennel seeds, mustard seeds and cayenne.

8. 8

   Stir in tomatoes and their juice, reduce heat to low and simmer for 5 minutes.

9. 9

   Stir in cooked lentils and 3 cups of the lentil cooking liquid; bring to a simmer over medium heat.

10. 10

    Stir in spinach and cook until it is completely wilted.

11. 11

    If soup is too thick, add more lentil cooking liquid or water.

12. 12

    Add salt and pepper.

13. 13

    Serve and top each bowl with some cilantro and chunks of feta cheese, if desired.