LENTIL AND SPINACH SOUP

Steps:

• 1. Pick over and wash your lentils.
• 2. Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
• 3. Slice onion very thin. Put half of the raw onion into the pot with the lentils.
• 4. Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
• 5. Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
• 6. Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
• 7. Add 2 whole bay leaves.
• 8. Add the remaining 2 tablespoons of butter to the pot.
• 9. Add salt and pepper to taste.
• 10. Add 10 ounces of frozen spinach to the pot.
• 11. Cook on low heat, covered, until lentils begin to soften.
• 12. Once lentils have begun to soften, add carrots.
• 13. Add very thinly sliced chilis if desired.
• 14. Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
• 15. This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.