Middle Eastern Lentil Soup

Ingredients (use vegan versions):

• Yellow lentils or yellow peas (1 bag has 10 servings)
• 1 package of frozen chopped spinach or 1lb of fresh
• 1 lemon
• fresh garlic smashed and chopped (to taste)
• 1 chopped vidalia onion (small)
• 1 cinnamon stick
• curry powder (Madras - or spicy preferred)
• kosher salt
• white pepper
• olive oil

Directions:

Soak lentils per package instructions (I suggest using half the bag for this recipe if you decide to use the entire bag double the aforementioned ingredients).

While lentils are soaking take spinach out to defrost or wash fresh spinach. (Frozen is better because it has the perfect amount of water). If using fresh chop spinach into small pieces.

In large pot place 1-2tbs of olive oil. Allow the oil to warm and then place 2tbs of curry powder in the pot. (Heating dry spices first releases more flavor) Toast the curry powder but don''t allow it to burn, then add the garlic and onion. Saute. When onions are translucent, add spinach and continue sauteing (is that even a word?). Once the spinach has softened (about 5 minutes), add the lentils or peas and the juice of the lemon.

Next zest the lemon, using the entire peel, into the pot. Add about 4 cups of water, depending on how brothy you like your soup. Taste it and then add salt, white pepper and any additional spices (I use a lot of curry powder -- but that''s just me.)

Lastly drop in the cinnamon stick and let simmer for 20 minutes.

Serve warm with vegan pita bread and a lemon slice.

Please taste this as you are cooking. I like a strong lemon flavor and some people do not, so taste after jusinc half the lemon and then decide if you want the entire lemon and the zest. Let me know what you think.

Serves: 4

Preparation time: 30 minutes