Tracy’s Lentil Tomato Spinach Soup with Coriander and Cumin

“I learned this recipe from Bea Ojakangas, a Duluth native who I went to church with. She regularly made this soup for 200-300 people in our congregation and it was a huge hit.” – Tracy

Ingredients

  • 1 pound lentils
  • 2 quarts water
  • 1/4 cup olive oil
  • 2 cups diced onion
  • 1/4 cup minced garlic
  • 1 tablespoon coriander
  • 1 tablespoon cumin
  • 2 teaspoons mustard seeds
  • 1 tablespoon fennel seeds
  • 3/4 teaspoon cayenne pepper
  • 14 ounces canned tomatoes
  • 1 10-ounce package frozen, chopped spinach
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Toppings: 1/3 cup fresh cilantro chopped

Directions

  1. Wash lentils well and place into a 3-quart saucepan with water. Bring to a boil; reduce heat to low and simmer 20 to 30 minutes. Drain and reserve liquid.
  2. Heat oil in a small stockpot or 4-quart soup pot and add onions and garlic; saute for 10 minutes, stirring. Add coriander, cumin, mustard seeds, fennel seeds and cayenne pepper and cook 1 minute. Stir in tomatoes and simmer 5 minutes.
  3. Add cooked lentils and all reserved liquid (add more water if necessary). Add thawed spinach and heat through. Season with salt and pepper. Serve with topping of cilantro.

Yield: 10 servings