A filling and comforting soup that is really a full meal on its own. Can also be eaten cold. My friend likes using it as a sauce over rice. I've even gotten my kids to eat this! Serve with a French or Italian bed.
1 cup dry lentils
7½ cup water
2 Tbsp oil
10 oz frozen chopped spinach, thawed (1 box)
2 Tbsp tomato paste
1½ tsp salt
1 pinch cumin or cayenne pepper
In a large sauce pot bring lentils and water to a boil over a moderately high heat. Reduce to low, cover pot and simmer for 30 minutes, or until lentils are very tender.
About 10 minutes before the lentils are done, heat oil in a medium sized skillet over moderately high heat; add onion and cook about 5 minutes, stirring often, until onion is soft and golden.
Add spinach, breaking it with a spoon. Reduce heat to low, cover pan and let onion and spinach stew for 5 minutes.
Stir spinach mixture, tomato paste, salt and cumin into the lentils and summer uncovered for 15 minutes to blend favors.