Red Lentil, Spinach, And Potato Soup

• 2 cups red lentils
• 1 medium onion, sliced thin
• 3 garlic cloves, chopped
• 3 medium potatoes, or about 1 pound
• 3 tablespoons fresh ginger, finely chopped
• 1 bunch spinach
• 1 cup tomatoes, canned or fresh
• 1 teaspoon garam masala
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 5 cups water
• 2 teaspoons asafoetida

1. Heat olive oil in heavy saucepan, add onion, garlic, ginger and stir until onion and garlic are wilted, then stir in the garam masala and cumin for an additional minute.
2. Add water, lentils, potatoes, asafoetida, and tomatoes with their juice. Bring to a boil, then simmer with lid slightly ajar for 1.5 hours, checking occasionally to stir and add water if the lentils have absorbed the water quickly. You might want to schmush the lentils a bit to help break them down further: in the end the consistency should be thick, and you shall see, upon cooling and/or re-heating, the soup will appear to be almost solid, more a stew than a soup.
3. When the potatoes and lentils are thoroughly cooked, add some salt and pepper to taste with the cleaned and chopped spinach, let cook to wilt, and it's done.

red lentils, onion, garlic, potatoes, fresh ginger, spinach, tomatoes, garam masala, olive oil, cumin, water, asafoetida

Taken from food52.com/recipes/11443-red-lentil-spinach-and-potato-soup (may not work)