Lentil Soup

 Rain rain, go away.  Blah :(

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(WHAT YOU WILL NEED)

hand-held immersion blender

Olive oil

1 small onion, chopped

1 cup dried lentils  

1  28-ounce can diced tomatoes, do not drain

4 cups chicken broth

4 cups beef broth

2 garlic cloves, minced

2 or 3 stalks fresh thyme

fresh baby spinach

1 teaspoon ground coriander (dried) 

1 teaspoon ground cumin (dried)

2 small carrots, peeled and chopped into bite size pieces

2 small stalks celery, chopped into bite size piece

course salt/freshly cracked pepper

Drizzle olive oil in soup pot.  Saute carrots, onion, celery, and garlic over medium heat until softened.  Add broth, tomatoes, thyme, and dried spices.  Simmer covered, 10 minutes.

Add lentils.  Salt and pepper to taste. Stir together.

Bring to a boil, reduce heat, and simmer covered for 40 minutes.

Remove from heat, stir, and puree the soup lightly--pulsing, approx 8 seconds.  YOU ONLY WANT TO THICKEN THE SOUP slightly, you do not want a smooth soup.  If you think it's thick enough, you can skip this step but I never do because it gives it body.

Drop 2 large handfuls of spinach into the soup and stir in.

Ladle into bowls and finish with kosher salt and cracked pepper.