Lentil Soup a la Elena

Being unemployed is most dreadful, rest assured, but just not today. Rain and looming snow, 46 degrees, but feels like 39, or so the Weather Channel tells me. Because I have not been outside, and I am determined not to go out at all today. Except we still have to eat. Luckily, I found a pack of Goya lentils, onions and carrots - enough for some traditional Bulgarian lentil soup.

Of course, I had never made lentil soup before. My mother made it for me and she passed this spring. And with her, I am afraid, the family has also lost the lentil soup recipe. So, this is for you, Mom: I don't have a job, but I make your favorite soup.


I googled for recipes and got a few, with and without sauteing the ingredients first. Then I asked my friend Elena, who shared a recipe for traditional Bulgarian lentil soup with a little spinach and curry. I then adapted it according to my tastes and the contents of my pantry:

Ingredients
1 onion, diced
1 big carrot, diced
1 fistful baby spinach
1/4 of a 28oz can of pureed tomatoes
3/4 of 16oz package of dry lentils
2 cloves garlic, whole
red pepper
salt
summer savory
2-3 tsp curry
olive oil
Briefly saute the onion, the carrot and the spinach in a little olive oil, until all ingredients soften a little. Add all spices.

In a pot combine with the lentils, the tomatoes and the garlic. Add 5-6 cups of water. Boil at medium heat for half hour - 40 minutes. If the soup gets too tick, add more water. Serve with lemon juice or a spoonful of vinegar.