Lentil Spinach Soup

Lately I have been enjoying making soups for dinner.  They're usually pretty easy to put together and you can make them ahead of time to try to avoid the crazy rush before dinner.  It's also nice with my kids because they normally don't eat a lot of it, even though I still make them eat a small bowl-full, so that means there are leftovers for Colby and I for lunch the next day, and then I just make easy grilled cheese sandwiches to serve alongside to make sure their tummies are filling up.

I really like this lentil soup because it's all of the above, plus very healthy for you.  Lentils are packed with fiber, protein, and iron, and not to mention inexpensive!  I found this soup filling (probably because of all the lentils) but not heavy which makes it a great soup to serve any time of the year.

Lentil Spinach Soup
Yield: 4-6 servings

Notes: You can also add a can of diced tomatoes (or fresh) and some diced up potatoes to this soup if you'd like!  If you do, I would add them when you add the broth, water, and lentils.

Ingredients
1 onion, diced
4 large carrots, diced
4 cloves minced garlic
2 cups dry lentils, rinsed and drained
4 cups vegetable broth
3 cups water
4 cups spinach
1 1/2 teaspoons cumin
1 teaspoon smoked paprika
1/2 teaspoon salt, plus more to taste

Directions
In a large pot over medium heat, saute onion and carrot for about 5 minutes.  Add garlic, cumin, paprika, and salt.  Continue to saute for another minute.  Add broth, water, and rinsed and drained lentils.  Increase the heat and bring to a boil.  Reduce heat, cover, and simmer for about 25-30 minutes, until lentils are tender.  Towards the end of the cooking time roughly chop the spinach.  Once soup is done turn off the heat and add the spinach.  Cover again and allow the spinach to cook for just a few minutes, until it's wilted the way you like.  Add more salt to taste and enjoy.

Recipe Source: adapted slightly from The Garden Grazer