Evelyn'S Lentil Soup

• 1 14 oz. bag of organic dry lentils (rinsed)
• 2 tablespoons vegetable oil
• 1 small, white onion
• 4 cups of organic, vegetable broth
• 4 cups of filtered water
• 2 teaspoons of sea salt
• 1 teaspoon of cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of tumeric
• 1 teaspoon of curry powder
• 1 pinch of cinnamon
• Vegetables (organic if possible)
• 2 cobs of freshly cut corn (frozen is fine too)
• 2 cups of fresh spinach (frozen, plain spinach is fine too)
• 1 handful of cherry tomatoes (cut in half)

1. In a large pot, heat the vegetable oil on a medium to high heat setting. After the oil is hot (after a minute or so) add the diced onions. After the onions, look golden /translucent, add the vegetable broth and water. Bring to a boil and add the lentils to the broth.
2. Stir in all the sea salt, cumin, ground coriander, turmeric, curry powder, and cinnamon. Cook uncovered on medium to high heat for 15 minutes, stirring occasionally. Stir in the fresh corn. Cook another 15 minutes on medium heat. Remove from heat. Stir in the fresh spinach and halved cherry tomatoes. These will slowly cook with the heat of the soup alone and add vivid color to the soup.
3. Serve with jasmine rice or brown rice and sliced avocado. Drizzle with extra virgin olive oil. Enjoy. :)

lentils, vegetable oil, white onion, vegetable broth, water, salt, cumin, ground coriander, tumeric, curry powder, cinnamon, vegetables, cobs of freshly, fresh spinach, handful of cherry tomatoes

Taken from www.epicurious.com/recipes/member/views/evelyns-lentil-soup-50098390 (may not work)