Sarah and Anna's Lentil Soup with Spinach

We decided to celebrate the beginning of the season with an impromptu dahl-soup with spinach from the fields. This week we harvested a great crop of spinach and are thrilled to be eating the first few tomatoes. The soup came out beautifully so we thought we'd share the recipe, rough as it is.

A combination of red and green lentils (soaked)
a few spoon-fulls of tomato sauce
one large onion, chopped
three cloves of garlic, chopped
at least one fresh tomato (more could be added), chopped
olive oil
curry powder
garam masala
tumeric
salt and pepper
lots of fresh, chopped spinach

We cooked the lentils until they were soft, then added the tomato sauce. We let it cook a few minutes longer before adding the olive, onion, and garlic. Next we spiced with curry powder, tumeric, and garam masala to taste (and color). We added the tomato and when the soup was a soft golden-brown color we used the food processor to blend half of it. Last we added enough spinach to cover the top of the soup and stirred it in so it cooked down a bit, then we added more and let it cook down again. The soup tasted great, and was great again the next day as well.

Sarah and Anna