1 pound dried lentils, rinsed and drained (about 2¼ cups)
4 cups broth
4 cups water
1 pound spinach, trimmed and torn into bite sized pieces (about 3 cups) OR 10 oz frozen chopped spinach, defrosted and squeezed dried (I don't squeeze dry it and it is fine)
½ tsp black pepper, ground
⅛ tsp Allspice
Sour Cream
Raw cheddar Cheese
corn chips to dip
Instructions
Spray large stockpot with vegetable oil spray.
Heat a pan over med-high heat on the stove.
Add oil and swirl to coat bottom of pot. When oil is hot, add onion.
Saute until golden brown (3-4 minutes)
Stir in lentils, broth and water
Bring to boil over high heat.
Add to the crockpot and let it cook on low for about 6 hours.
Add the spinach, pepper and allspice an hour before serving.
Top with cheese or sour cream.
Recipe by Bair Necessity at https://bairnecessity.com/lentil-spinach-soup/