I've been trying to get behind lentils for a while now. I didn't grow up with them, and my only real exposure to them has been through dal, which I like, but don't really eat on a regular basis. I had a very traumatizing experience with lentil soup once before, so it took me a while to get back to trying it. I'm glad I finally did, as this recipe comes together easily and features a rainbow of vegetables and flavors along with those little legumes.
adapted from Williams-Sonoma's Eat Well
1 tablespoon extra virgin olive oil
1 small yellow onion, diced
1 clove garlic, minced or pressed
1 small carrot, peeled and diced
1/2 red bell pepper, cored and diced
3 cups low sodium chicken broth
one 14.5 ounce can no salt added diced tomatoes
1 cup brown lentils, rinsed and drained
1/2 teaspoon paprika
1/2 teaspoon ground cumin
salt and freshly ground pepper
2 generous cups baby spinach, coarsely chopped
1 tablespoon dry sherry
1. Heat oil in a large pot over medium-high heat. Add onion and cook, stirring frequently, until softened, about 5 minutes. Stir in garlic, carrot and bell pepper, and cook for about 3 more minutes.
2. Stir in broth, tomatoes, lentils, paprika and cumin, along with a pinch each of salt and pepper. Bring to a boil, reduce heat to simmer, cover, and cook for about 15 minutes, or until lentils are tender.
3. Stir in spinach and cook, uncovered, just until spinach wilts, about 2 minutes. Stir in sherry. Serve hot.