Lentil and Spinach Soup

Lentils and spinach share center stage in this delightful vegetarian soup.  The supporting spice cast adds to the fun. 

Ingredients:

1/2 pound (225 g) spinach leaves

1/2 pound (225 g) lentils, cleaned and rinsed

1 tablespoon (15 ml) extra virgin olive oil

2 carrots, diced

1 small yellow onion, diced

1/2 teaspoon (2 mL) garlic, minced

1 teaspoon (5 mL) dried basil

1/2 teaspoon (2 mL) dried oregano

1/2 teaspoon (2 mL) dried thyme

1/4 teaspoon (1 mL) dried rosemary

1 teaspoon (5 mL) Tajin Classico Seasoning

1 teaspoon (5 mL) pink Himalayan salt

1/2 teaspoon (2 mL) ground white pepper

1/2 teaspoon (2 mL) ground black pepper

40 fluid ounces (1137 mL) vegetable broth

dash of cayenne pepper

Cooking It:

Add the tablespoon (15 ml) of olive oil to an 8-quart (7.5 L) stockpot. Add the onions and carrots and sauté over a medium flame until the onions are transparent. Add the garlic, basil, oregano, thyme, rosemary, salt, cayenne, black and white pepper. Stir and cook for 2 more minutes. Add the vegetable broth and allow it to become warm (about 3 to 5 minutes).  Add the lentils and the spinach. Stir, and simmer for 50 to 60 minutes.