Bryan's Spicy Red Lentil Soup

Ingredients

• 1 teaspoon olive oil
• 1 1/2 cups chopped red onion
• salt and pepper to taste
• 1 (28 ounce) can diced tomatoes
• 1 1/2 cups frozen chopped spinach
• 2 cups dry red lentils
• 2 cups water
• 2 teaspoons dried basil
• 1 1/2 teaspoons ground cardamom
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon curry powder

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the olive oil in a large pot over medium heat. Add the chopped red onion and cook, stirring, until soft and translucent, about 5 minutes.

2. Stir in the ground cardamom, ground cumin, cayenne pepper, curry powder and dried basil, and cook for about 1 minute until fragrant.

3. Add the diced tomatoes with their juices and the red lentils, then pour in the water and stir well.

4. Bring to a boil, then reduce the heat to low, cover partly, and simmer for about 20 minutes, stirring now and then, until the lentils are tender and breaking down.

5. Stir in the frozen chopped spinach and simmer for 3 to 5 minutes until fully heated and tender.

6. Season with salt and pepper to taste, adjusting the thickness with a splash of water if needed, then serve hot.