2 tablespoons olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 cloves of garlic, minced
2 teaspoons kosher salt
Pepper to taste
1 pound lentils, picked and rinsed
1 (14.5 ounce) can crushed tomatoes
2 quarts chicken or vegetable stock
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1 Bay leaf
1 cup rinsed and thinly sliced spinach
Place the olive oil into a large soup pot and set over medium heat. Once hot, add the onion, carrot, celery, salt and pepper and sweat until the onions are translucent, approximately 5 minutes. Add in garlic and sauté for another 1-2 minutes.
Once mixture is sweated, add the lentils, tomatoes, stock, coriander, cumin, bay leaf and stir to combine. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes. Remove bay leaf and then using a stick blender, puree to your preferred consistency. Once blended, add in spinach and stir. Serve immediately with warm pita or some good crusty bread for dunking. Enjoy!