If you're a native to Washington, you know that as soon as you tell people your from here, there is always a comment thrown in about the rain. Yes, it does rain hear a lot, especially this time of year, but it's less of an uninterrupted downpour, than it is of gray skies and misty days.
Yesterday though, whew! You couldn't step foot outside without being blasted by wind and rain, and it it just wouldn't quit, all day long. It made for a perfect soup day. Although as good and comforting as this soup was, I can't help but hope Summer gets here fast!
I love this soup. After my first bite, the first thing I said was "oh, that's good," followed by silence as I ate every last little lentil. The addition of lemon to this soup really brought it to a whole new level, making it feel as though Summer was just right around the corner. And this soup is really fast to prepare. You don't have to chop a single thing, so it comes together really quickly.
* I had to make a few changes, mainly being that I don't have the pleasure of owning a pressure cooker, but hey I get by. Using my regular large stock pot, I brought everything to a boil, then covered and simmered on low for about 30 minutes. Once the lentils are done continue from, adding the spinach. I went with some lovely French green lentils and instead of using the pre-packed spinach, I went the old fashion route and rinsed a large bunch myself.
Lemon Lentil Soup with Spinach
Adapted from Fresh Food Fast
1 1/2 cups red or brown lentils, rinsed
1 cup canned chopped tomatoes with their juices
8 garlic cloves, peeled
2 teaspoons coarse sea salt or kosher salt
4 slices peeled fresh ginger, each about the size of a quarter
1 sprig fresh rosemary
1 bay leaf
1 (10) ounce bag washed baby spinach
2 tablespoons freshly squeezed lemon juice
Freshly milled black pepper
In a pressure cooker over high heat, combine 5 cups of water with the lentils, tomatoes, oil, garlic, and salt (*what's that you say, no pressure cooker? See my notes above). Wrap the ginger, rosemary, and bay leaf in a piece of cheesecloth, tie it closed with kitchen string, and add to the pot. Lock the lid in place and bring to a full pressure. Reduce the heat to low and simmer for 10 minutes.
Transfer pressure cooker to the sink and run cold water over it to release the pressure. Remove the lid and discard the herbs.
Return the pot to medium heat. Add the spinach and simmer until wilted. Stir in the lemon juice. Crush the garlic against the side of the pot with the back of a spoon and stir so that all the garlic completely melts into the soup. Add pepper and serve hot.