Spinach Lentil Soup

Note from Sara:  This week's generous post comes from my ex-coworker, Susan.  (She moved not long after I started at this company, but I'm not bitter, no.  Nooooo, lol.)  Anyway, she sent me this recipe for a healthy soup, and I really want to try it out myself!  It's hovering right around 15 degrees here, and a hot bowl of filling soup sounds like heaven in a bowl.  Anyone want to make the recipe and deliver it to my house?  I tip well! :)

Spinach Lentil Soup

I am a soup-aholic -- cannot get enough. That said, I am exploring my vegetarian Times cookbook. This was the latest success from the cookbook. It's hearty, tasty and just plain yummy.  ENJOY!  -- Susan

Ingredients

1 cup dry lentils

3 T virgin olive oil

3 cups diced onions

2 tsp ground cumin

2 tsp paprika

1/4 tsp ground allspice

1/4 tsp ground turmeric

1/2 cup uncooked long-grain white or brown rice (I used brown)

6 1/2 cups water

2 bay leaves

1 1/2 tsp salt

freshly ground pepper

1 cup cooked chickpeas (or one 15-oz can chickpeas, rinsed) - I used canned

Garnish

3-4 cups spinach leaves, stems removed

2 T yogurt

4-6 lemon wedges (I used lemon juice)

freshly ground black pepper

1 T chopped fresh parsley or fresh cilantro leaves

To make the soup:

1. Cover the lentils with hot water and let sit.
2. Warm the oil in a soup pot over medium-low heat and cook the onions and spices, stirring, for 8 minutes.
3. Remove 1/3 of the onion mixture and reserve it for garnish.
4. Add the rice to the onions in the soup pot and cook 1 minute to coat the grains.
5. Drain the lentils and add to the onion-rice mixture along with the water, bay leaves, salt and pepper.
6. Simmer, covered until the rice and lentils are tender, about 30-45 minutes.
7. Add the chickpeas and heat until warmed through.
8. Discard the bay leaves.

Garnish:

1. Chop the spinach and stir into lentils.
2. Ladle the stew into bowls and top with a spoonful of yogurt.
3. Add the reserved onions, lemons (I squeezed lemon juice instead), parsley or cilantro.