I modified an Alton Brown recipe and came up with this fabulous Lentil Soup. You must try it!
2 tablespoons olive oil
1 cup finely chopped onion
2 carrots, finely chopped
2 celery stalks, finely chopped
2 teaspoons salt
1 pound lentils, picked and rinsed
1 can crushed tomatoes
1/2 bag sliced fresh spinach
2 quarts chicken or vegetable broth
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
2 Tablespoons diced green chiles (fresh or canned)
Saute the onion, carrot, celery and salt in the olive oil in a large stock pot. Cook until the onions are translucent, approximately 6 to 7 minutes. Add the lentils, tomatoes, spinach,broth, coriander, cumin and peppers 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 approximately 1 hour. Enjoy on it's own or with a crusty loaf of bread.