NOTE: For every cup of lentils would be 4 cups of water

Directions:

Preparing the Lentils

Step 1: In a large bowl/pot/pan, soak the lentils in water for 1-2 minutes and wash thoroughly

Step 2: Drain the water using a strainer or colander and repeat step 1

Step 3: Set aside

Cooking the Soup

Step 1: Put the Lentils in the dutch oven or saucepan with the 8 cups of water and cook under medium low heat. Let it simmer for 10 minutes.

Step 2: Add in the carrots and other vegetables like potatoes or corn. Give it a quick stir to mix them altogether and let it simmer for another 5-10 minutes.

Step 3: While the lentils and vegetables are cooking, on a skillet add 2-3 tsp of olive oil or butter and put in the onions, garlic and celery. Fry until translucent.

Step 4: Add 1 tbsp of black pepper or the amount you prefer and add the tomato paste or can of tomatoes and cook for 1-2 minutes. If you have red lentils, you may add it together with the other herbs and spices – oregano and thyme. You can also add some chili powder or jalapenos if you like to make it a bit spicy.

Step 5: Once they are ready, put everything together in the dutch oven or saucepan where the lentils are being cooked and stir to mix the ingredients together and bring that wonderful flavor. Add salt to taste and add the bay leaf.

Step 6: Once everything has been mixed well and you are satisfied with how it tastes, add the spinach on top and turn off the heat.

Step 7: Cover the dutch oven for about 5 minutes to let the different spices and flavors be absorbed by the lentils and then you’re ready to serve.

TIP: You can serve it with 1 cup of rice or any type of bread. You may also serve it with lemon for its zest and juice for added flavor.