Feta, Baby Spinach, Tomatoes, Lentils And Morrocan Spices

• 2 1/4 cups French or Italian small lentils, picked over and rinsed
• 3 cups diced onions
• 1/4 cup extra virgin olive oil
• 1/4 cup minced garlic
• 3 tablespoons ground coriander
• 3 tablespoons ground cumin
• 1 teaspoon mustard seed
• 3 tablespoons ground fennel
• 1/8 teaspoon cayenne pepper
• 3 cups canned plum tomatoes chopped, with juice
• 6 cups a good veal or beef broth
• 4 cups baby spinach leaves
• Salt and pepper to taste
• 1/2 cup crumbled feta
• 1/4 cup chopped cilantro

1. Place the rinsed lentils in a medium saucepan and cover with cool water by 4 inches. Bring to a boil over medium heat. Lower heat and simmer until done, about 10-15 minutes. Taste frequently and when al dente, strain, reserving both the lentils and liquid.
2. Saute the onions in the cup olive oil until translucent, about 5-10 minutes. Add the minced garlic, and saute for five more minutes.
3. Add the coriander, cumin, mustard seeds, fennel, and cayenne pepper. Stir and cook for one minute.
4. Stir the canned tomatoes. Reduce heat to low and simmer for five minutes.
5. Stir in the cooked lentils and 4 cups of the lentil cooking liquid and the broth. Bring to simmer.
6. Stir in 4 cups or more of baby spinach leaves. Cook only until wilted.
7. Add one tsp. of salt (much less if the broth is salted) and one tsp. pepper or to taste.
8. Serve with crumbled feta and fresh chopped cilantro sprinkled on top.

lentils, onions, extra virgin olive oil, garlic, ground coriander, ground cumin, ground fennel, cayenne pepper, tomatoes, veal, baby spinach, salt, feta, cilantro

Taken from food52.com/recipes/24081-feta-baby-spinach-tomatoes-lentils-and-morrocan-spices (may not work)