Mexican Food night at the Diner
What I missed

Lentil Spinach Soup

When it gets cold and rainy, it's time for a comforting, warming soup. 


In practically no time at all, it's ready. 

At first I wasn't sure where I was going with this, that seems to be a common condition for me ;-)


My first thought was to go the cumin, garlic route and top the finished soup with some chopped cilantro and finely diced onion.
I later decided to use Herbs de Provence, so I ditched the cilantro and garlic idea.

For the soup I used a chicken soup base from Penzey's I get most of my spices from them.
I get no compensation from them, I just like their spices and how they do business 

I prefer my homemade chicken stock but I didn't happen to have any when I wanted soup so this worked out just fine. 


Finely dice the onion, shallot, and carrots. Nope, no celery, it was way past it's prime. 

I used three scrawny carrots, one green onion and a small shallot. 


Cook the onions and carrots in oil until they start to soften and brown a little, then add the shallot and cook a few more minutes. 


Add four cups of water then whisk in the soup base. Or if you are lucky enough to have your own stock on hand use that instead. 


Sprinkle in your choice of spices. I decided on Herbs de Provence, it was wonderful with the lentils. 


Add one cup of lentils, cover and simmer until the lentils are soft. 

Cooking time for lentils varies depending on the type of lentil and the age. I start checking after 15 to 20 minutes for tenderness. 


Place a handful of spinach in the bottom of the soup bowl. 


Ladle on the goodness. 

And that's that