Roasted Red Pepper, Lentil and Spinach Soup


1 -1/2 tbs olive oil
1/2 yellow onion, finely chopped
1 tsp of ground cumin
generous pinch of cumin seeds
1/2 tsp of ground coriander
generous pinch of coriander seeds
3 cups vegetable broth
2 cups of water
1/2 cup red lentils, rinsed
7.5 oz jar roasted red peppers or 2 large roasted red peppers, skinned and seeded
1/3 jalapeno, deveined and finely chopped
spinach, baby, stems removed (as much as desired!)
salt to taste


Heat the oil in a heavy bottomed sauce pan over medium-low heat. Cook the onion for 3-4 minutes, stirring frequently (avoid browning) . Add the the cumin, cumin seeds, coriander, coriander seeds, and a pinch of salt and stir well. Cook for 1-2 minutes. Add the vegetable broth, water, red lentils and bring to a boil. Turn down to a simmer and add the roasted red peppers and jalapeno. Cook for 10-15 minutes, until lentils loose their shape.

Remove the soup from the heat and puree using an immersion blender.

Adjust seasoning and add the spinach. Stir until wilted.

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