Red Lentil and Spinach Soup

• 2 tablespoons olive oil
• 1 small yellow onion, minced
• 2 tablespoons minced fresh ginger
• 1 tablespoon ground coriander
• 1 tablespoon brown mustard seeds
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• Pinch of cayenne pepper
• 1 cup red lentils
• 2 cloves garlic, minced
• Salt
• 2 cups firmly packed spinach leaves, coarsely chopped

1. In a soup pot, heat the olive oil and add the onion.
2. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.
3. Stir in the ginger, coriander, mustard seeds, cumin, turmeric, cayenne, lentils, garlic, and a dash of salt, and cook for 1 minute more.
4. Add 5 cups water and bring to a boil.
5. Decrease the heat and simmer, stirring occasionally, until the lentils have cooked into a puree, about 20 minutes.
6. Taste and add more salt, if necessary.
7. Just before serving, stir in the spinach and cook for 1 minute to wilt.

olive oil, yellow onion, fresh ginger, ground coriander, brown mustard seeds, ground cumin, ground turmeric, cayenne pepper, red lentils, garlic, salt, spinach

Taken from www.epicurious.com/recipes/food/views/red-lentil-and-spinach-soup-381345 (may not work)