Moroccan Lentil Soup

• 8 spinach, leaves (use large ones)
• 1 medium onion, chopped
• 2 tablespoons olive oil
• 1 carrot, scraped and sliced
• 2 garlic cloves, minced
• 6 cups chicken broth
• 1 cup red lentil
• 1 cup tomatoes, peeled, seeded, and chopped
• 4 green onions, sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh cilantro, chopped
• 1 bay leaf
• 2 teaspoons ground ginger
• 2 teaspoons ground turmeric
• 2 teaspoons paprika
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1/2 cup fine egg noodles, uncooked
• 1/2 cup plain yogurt

1. Remove the stems from the spinach; wash the leaves thoroughly, and pat dry. Cut into thin strips. Set aside.
2. Saute onion in olive oil in a large saucepan over medium-high heat, stirring constantly, until tender. Add the sliced carrot and garlic, and saute, stirring constantly, until crisp-tender. Add the chicken broth and the next 13 ingredients (up to the salt -- leave out the noodles, reserved spinach, and yogurt). Bring to a boil. Partially cover, and reduce heat. Simmer 20 minutes or until the lentils are tender.
3. Stir in the reserved spinach and noodles; cook, partially covered, 7 minutes or until noodles are done. (Depends on the noodles you picked!). Remove and discard the bay leaf.
4. Ladle soup into individual bowls. Top each serving with a dollop of yogurt.

ones, onion, olive oil, carrot, garlic, chicken broth, red lentil, tomatoes, green onions, fresh parsley, fresh cilantro, bay leaf, ground ginger, ground turmeric, paprika, ground cumin, ground cinnamon, pepper, salt, egg noodles, plain yogurt

Taken from www.food.com/recipe/moroccan-lentil-soup-420718 (may not work)