Red Lentil Spinach Soup

This is a rif on Turkish lentil soup from Milk Street kitchens, but slanted more Indian. A great quick veg weeknight meal.

2 Tbsp ghee or olive oil

1 sweet yellow onion, diced

1 clove garlic, minced

1 Tbsp tomato paste

1/2 tsp turmeric

1/2 tsp cumin

1/2 tsp smoked Spanish Paprika

1/4 tsp chipotle chili powder, or favorite chili powder

1-1/2 tsp salt

1/2 tsp crushed red chili flakes, or to taste

1 cup red lentils

2 Tbsp white rice (I used Basmati)

5 cups water

4 cups fresh baby spinach leaves

Sauté the onion in the ghee or oil for about 8-10 minutes, until nicely colored, softened and aromatic. Add the garlic and cook another 1 minute.

Add the tomato paste, and the remaining spices. Stir and cook another 3-5 minutes to darken the paste and develop its flavor.

Add the lentils and rice and stir well.

Add the water and bring to a gentle boil. Reduce heat to a low simmer, stir, cover and cook about 30 minutes. stirring every so often.

Add the spinach and raise heat slightly.

Cook for a few minutes until the spinach is very well wilted. Check thickness and adjust with some additional water, if necessary.

Serve in bowls garnished with some fresh olive oil and/or a stir of creamy yogurt.

Serves 4.

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