The Spice King’s Lentil & Spinach Soup

Ingredients

• 1 teaspoon The Spice King All Purpose Seasoning
• 2 tablespoons extra-virgin olive oil, plus more for garnish
• 2 large yellow onions, chopped
• 2 tablespoons plus 4 cups water, divided
• 1 teaspoons salt
• 1 cup French green (Le Puy) or brown lentils
• 3 large carrots diced
• 1 medium Yukon Gold potato, scrubbed
• 1 lb gently packed spinach any tough stems trimmed
• 4 scallions, cut into 1-inch pieces
• 5 cups chicken or vegetable broth,
• 1 tablespoon cumin seeds, lightly toasted and ground
• 1/2 teaspoon ground coriander
• 1 cup chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• 1/2 jalapeño pepper, minced
• Freshly ground pepper to taste
• 1 tablespoon fresh lemon juice, or more to taste
• Crumbled feta cheese for garnish
  
  

Directions

1. Heat 2 tablespoons oil in a large skillet over high heat.
2. Add onions and 1/4 teaspoon salt; cook, stirring frequently, until the onions begin to brown, about 5 minutes.
3. Reduce the heat to low, add 2 tablespoons water and cover.
4. Cook, stirring frequently until the pan cools down, and then occasionally, always covering the pan again, until the onions are greatly reduced and have a deep caramel color, 25 to 35 minutes.
5. Meanwhile, rinse lentils and pick out any small stones.
6. Combine the lentils with the remaining 4 cups water in a soup pot or Dutch oven.
7. Bring to a boil.
8. Reduce heat to maintain a simmer, cover and cook for 20 minutes.
9. Cut potato into 1/2 inch dices.
10. Chop spinach; set aside.
11. When the lentils have cooked for 20 minutes, stir in potato, scallions, broth and the remaining 1 teaspoon salt, The Spice King All Purpose Seasoning and return to a gentle simmer.
12. Cover and cook for 15 minutes.
13. Stir in cumin and coriander.
14. When the onions are caramelized, stir a little of the simmering liquid into them and add them to the soup.
15. Return to a simmer, cover and cook 5 minutes more.
16. Stir in the reserved spinach, cilantro, mint, jalapeño and pepper.
17. Return to a simmer, cover and cook until the spinach is tender but still bright green, about 5 minutes more.
18. Stir in 1 tablespoon lemon juice.
19. Taste and add more lemon juice and/or pepper, if desired.
20. Garnish each bowl of soup with a drizzle of olive oil, crusty bread, and crumbled feta cheese.