Lentil Spinach Soup
|Warm water||5 Cup (80 tbs)|
|Brown lentils||1 Cup (16 tbs), sorted and rinsed|
|Unsalted butter||1 Tablespoon|
|Cumin seeds||1 Teaspoon|
|Red onion||1 Large, halved and thinly sliced|
|Garlic cloves||5 Medium, minced|
|Tomato||1 Large, diced|
|Cayenne/Thai / serrano chilies||2 , minced (Wear Gloves When Handling To Prevent Irritation)|
|Washed spinach||10 Ounce, rinsed and coarsely chopped (1 Bag Triple Washed)|
1. Bring 4 cups of the water and the lentils to a boil in a saucepan over medium-high heat; lower the heat and simmer, partially covered, until the lentils are tender, 20-25 minutes.
2. Melt butter in a large nonstick skillet over medium-high heat. Add the cumin seeds and sizzle just until fragrant, 10 to 15 seconds. Immediately add the onion and garlic and stir-fry until golden brown, 3-4 minutes.
3. Stir in the tomato, chiles, salt, and the remaining 1 cup of water; bring to a boil. Pour the tomato-onion mixture into the saucepan with the lentils. Simmer, covered, stirring occasionally, until the flavors are blended, about 15 minutes. Stir in the spinach just before serving.