6 Servings
1 lg onion, chopped
3 garlic cloves, minced
1 t cumin, ground
1/2 t coriander, ground
1 t hot hungarian paprika - or
-more to, taste
6 c defatted chicken stock
1 1/2 c lentils - rinsed and, dried
-drained
20 oz frozen spinach, thawed
29 oz chopped tomatoes -, canned
-including, juice
1 salt and pepper, to taste
4 T lemon juice - (or more to)
-taste
Heat a non-stick soup pot or Dutch oven over high heat. When the pan
is very hot, all at once add the onion, garlic, cumin, coriander, and
paprika. Let sit for 30 seconds without stirring, then add 1/4 cup of
the chicken stock. Saute over high heat, stirring, for 4 minutes.
Add another 1/4 cup of the chicken stock and scrape the bottom of the
pot. Add the lentils and spinach and cook, stirring, for 2 minutes.
Add the remaining 5 1/2 cups of chicken stock and the tomatoes and
bring to a boil. Reduce the heat to low, season with salt and pepper,
and simmer, covered, until the lentils are tender, about 50 minutes.
Season with the lemon juice and additional salt and pepper, if
needed. Let sit for 5 minutes before serving.
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