LENTIL SOUP

Contributed by Lynne Snyder

• 1 pound lentils
• Water, lots
• 1 to 2 onions, chopped or minced
• 1 head garlic (yes, a whole head)
• 1-2 tsp. Real Salt or more, to taste
• 1 tsp. ground cumin
• 1/2 tsp. pepper (optional)
• 1 to 2 pounds spinach, chopped
• Extra virgin olive oil, optional

Prepare garlic: Cut off root and remove as much of the paper-thin white outer covering as possible. Cut the top off the garlic head, exposing the individual cloves of garlic (you should cut right into each clove). 

Cover lentils, onion, and whole garlic head with water and bring to a boil. Boil until lentils are soft, about 45 minutes. 

Remove garlic from the broth. Holding the bottom of the garlic head with a folded paper towel squeeze garlic—the cooked garlic cloves will pop out. Mash them well with a fork and return garlic puree to the pot. 

Add salt, cumin, and pepper. At the table put chopped spinach into each individual soup bowl. Top with hot soup and some olive oil if desired.

Note: Because fresh spinach is not available I added one pound of chopped frozen spinach to the cooked soup.