Red Lentil and Rice Soup

Red Lentil and Rice Soup

3 tablespoons olive oil, plus more for drizzling

2 cups chopped onion

4 cloves garlic, chopped

4 carrots, chopped

2 tablespoons ginger, minced

2 teaspoons ground cumin

1 teaspoon of cinnamon

1 teaspoon of cayenne

3 cups dried red lentils

14 cups vegetable broth

2 cups tomatoes, chopped

3 cups cooked brown rice
2 cups spinach, chopped

Kosher salt and freshly ground pepper

1.  Heat the oil in a large, heavy saucepan over medium heat. 

2.  Sauté onion 5 minutes, until soft.

3.  Add garlic, carrots, ginger, cumin, cinnamon, and cayenne; sauté 2 minutes. 

4.  Add lentils and broth.

5.  Bring to a boil. 

6.  Reduce heat and simmer until lentils are just tender about 20 minutes.

7.  Add tomatoes, rice, and spinach; simmer 5 minutes. 

8.  Remove about a quarter of the soup (about 4 cups) and puree in a blender.

9.  Return to pot and stir. 

10. Season to taste with salt and pepper. 

11. Drizzle with a little oil before serving.