Curried Lentil Soup

This soup is probably the healthiest (and easiest) soup I make, but it still has a huge level of flavor. Lentils are up there with some of the healthiest things you can eat. They've got a good amount of protein, fiber and iron. Plus they're cheap. The lemon is really important in this because it brightens everything. The spinach or swiss chard makes the soup even healthier and adds nice color contrast.


Mirapoix: 
6 carrots (peeled and diced small)
6 stick of celery (diced small)
1 onion (diced small)


2nd Layer:
2/3 cup lentils (picked through)
1 qt. chicken or vegetable stock
2 cups water
1 small can fire-roasted tomatoes w/ chilis (pureed in a blender)
3 cloves garlic (minced)
1/2 lemon (juiced) + lemon rind
1 tbsp. curry powder (good quality)
1/4 tsp. kosher salt
a few grinds of black pepper
2 handfuls of chopped spinach or swiss chard (optional)
olive oil

Sautee mirapoix in olive oil with salt and pepper in large pot or dutch oven until onions are translucent and the carrots have some caramelization. Add tomatoes, stock, lentils, garlic, lemon end and curry powder. Cover and simmer on low heat for 30 minutes, then add spinach or swiss chard. Add a pinch more of the salt and curry powder.

Serve with a drizzle of garlic olive on top and some crusty Italian or French bread. Pepper jack cheese is really good on this as well.