Armenian Lentil & Spinach Soup

2 T. vegetable oil
1 medium-size onion, finely chopped
3 garlic cloves, minced
3/4 t. ground cumin
1/2 t. ground coriander
1/2 t. hot Hungarian paprika
1-1/2 c. brown lentils, rinsed thoroughly
1 package (10 oz.) chopped frozen spinach, thawed and squeezed dry
4-1/2 c. chicken stock or canned broth
1 can (16 oz.) Italian plum tomatoes, drained but juices reserved, chopped
Salt and freshly ground black pepper to taste
1 T. fresh lemon juice, or more to taste
Toasted pita bread triangles

Heat the oil in a soup pot over medium heat. Add the onion, garlic, cumin, coriander, and paprika and saute, stirring, for 5 minutes.

Add the lentils and spinach and cook, stirring, for 2 minutes more.

Add the stock, tomatoes, and reserved tomato juices and bring to a boil. Reduce the heat to low, season with salt and pepper, and simmer, covered, until the lentils are tender, about 50 minutes.

Season with the lemon juice and additional salt and pepper, if needed. Let stand for 5 minutes before serving.

Serve with pita bread triangles on the side.

Serves 4.

Please to the Table cookbook, p. 89.