INGREDIENTS: 3 TBPS Olive Oil
2 cups Carrots, diced
2 stalks Celery, diced
1 Onion, diced
1 Leek, thinly sliced
1 Bell Pepper, diced
3 cloves Garlic, minced
2 TBSP Tomato Paste
1/2 tsp Cumin
1/2 tsp Turmeric
4 cups Chicken Broth
1 1/2 cups Water
1 lb Red Lentils
6 oz Spinach, chopped
Salt & Pepper
Plain Yogurt
DIRECTIONS:
Heat Olive Oil in a large pot over MEDIUM heat. Add Carrots, Celery, Onion, Leek, and Bell Pepper and cook about 10 minutes or until soft.
Mix in Garlic, Tomato Paste, Cumin, and Turmeric and cook until fragrant.
Add Chicken Broth, Water, Red Lentils, and Spinach. Let cook for about 5 minutes and then taste. Add Salt & Pepper to taste. Bring to simmer. Reduce heat to LOW. Cover and cook for 15 more minutes. Stir occasionally and make sure it remains at a simmer.
When done, serve in a bowl topped with Yogurt. I sprinkled some additional herbs on the yogurt and served with tortillas I toasted.
