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. 

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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 ;-)

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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. 

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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. 

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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. 

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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. 

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

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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. 

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

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Ladle on the goodness. 

And that's that

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