Red Lentil Soup

• 40 ml olive oil
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 medium carrot, coarsely chopped
• 1 stick celery, coarsely chopped
• 2 teaspoons ground cumin
• 1 teaspoon curry powder
• 14 teaspoon dried chili pepper flakes
• 40 ml tomato paste
• 1 cup red lentil
• 1 12 liters water
• 1 bunch spinach, coarsely chopped
• 14 cup fresh mint leaves, finely chopped
• lemon wedge, to serve (optional)

1. In a large saucepan, heat oil over medium heat.
2. Cook onion and garlic until soft, then add carrot and celery and cook until lightly browned, stirring occasionally.
3. Add spices and chili and cook, stirring, until fragrant.
4. Add tomato paste and lentils, mix well, and cook, stirring, about 5 minutes.
5. Add water and bring to the boil.
6. Reduce heat and simmer, uncovered, for about 20 minutes or until lentils are soft.
7. Remove from heat.
8. Add spinach and mint.
9. Season with salt and pepper to taste.
10. Serve with lemon wedges if desired, crusty bread and salad.

olive oil, brown onion, garlic, carrot, celery, ground cumin, curry powder, chili pepper, tomato paste, red lentil, liters water, spinach, mint, lemon wedge

Taken from www.food.com/recipe/red-lentil-soup-286326 (may not work)