3 tablespoon olive oil
1 large onion, diced
2 cloves garlic, smashed
1 tablespoon tomato paste
2 cups dried red lentils, sorted and rinsed
8 cups vegetable broth
1 tablespoon dried thyme or oregano
sea salt and fresh ground pepper to taste
Chopped spinach (frozen or fresh)
1.) Heat a large soup pan over high heat. Add oil and onions. Saute until they get translucent and start to brown. Add garlic. After two minutes stir in the tomato paste.
2.) Add the lentils and enough broth to cover with a couple inches of liquid. Simmer uncovered, periodically stirring and adding enough broth (or water, if you run out of broth) to cover.
3.) The soup should cook for about 40 minutes or until the lentils are tender. Add enough water for your desired consistency. Add a couple tablespoons of crushed thyme or oregano, and season to taste with pepper. If your broth is sodium-free you can add salt, but be careful- a lot of vegetable broth contain a lot of salt. Add spinach and cook until wilted into the soup.