3 Slice(s) chopped bacon
1 finely chopped onion, yellow
3 chopped carrot
3 minced garlic clove
1 Teaspoon(s) ground cumin
1 Teaspoon(s) ground coriander seeds
1 Teaspoon(s) ground cinnamon
1 Can(s) 14.5 oz drained tomatoes, diced canned
1 bay leaves
1/2 Teaspoon(s) thyme
1 Cup(s) lentils
1 Teaspoon(s) salt
1/2 Cup(s) wine, white cooking
4 1/2 Cup(s) chicken broth
1 1/2 Teaspoon(s) lemon juice
5 Ounce(s) frozen spinach
1. Fry bacon in Dutch oven over medium high heat, stirring occasionally until fat is rendered and bacon crisp.
2. Add the onion and carrots; cook, stirring until the veggies begin to soften (2 min).
3. Add garlic, cumin, coriander, cinnamon and cook about 30 sec. Stir in tomatoes, bay leave and thyme, cook until fragrant ~30 sec. Stir in lentils, salt (if using), pepper, cover and reduce heat to medium low. Cook until veggies are softened and lentils have darkened, ~8-10 min.
4. Uncover, increase the heat to high, add the wine and bring to simmer. Add chicken broth and water, bring to boil, cover partially and reduce heat to low. Simmer until lentils are tender but still hold shape, 30-35 min. Discard bay leaf.
5. Puree 3 cups of soup until smooth and return to pot. Stir in lemon juice and frozen spinach, heat soup until hot and serve.
Note: If you have cilantro, chop some up to sprinkle over the soup. The timing above wasn't really followed by me, just use some common sense. It's a forgiving soup I think and tastes excellent.