Lentil Soup with Spinach

I am convinced the secret to this recipe is sauteing the vegetables in bacon fat. I know, not good for the arteries, but hey, lentils and vegetables are good for you, right? So what’s wrong with a little bacon fat every once in a while? Huh? Huh?

Ingredients

2 cups lentils, rinsed
3 tablespoons bacon fat 🙂 🙂 🙂
1 onion, chopped
1 carrot, peeled and chopped
3 garlic cloves, minced
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. sweet paprika
3/4 tsp. salt
1/4 tsp. freshly ground pepper
1 can {28 oz.} diced tomatoes with juices
6 cups chicken broth
6 oz. spinach, coarsely chopped
salt and pepper to taste

Directions

Melt the bacon fat in a large pan over medium heat.  Add the onions and carrots and saute over until softened. Add the minced garlic and cook, stirring, until fragrant but not browned. Next add the cumin, coriander, paprika, salt and pepper and cook and stir together for 1 minute.

Stir in the lentils, chicken stock, tomatoes and their juices, and bring to a boil, then reduce the heat to low. Cover and simmer until the lentils are tender, about 20 minutes.

Stir the chopped spinach an cook uncovered until the spinach wilts and them serve with a crusty piece of bread.

~Mavis