Vegetable and Lentil Soup

I haven't posted a new recipe in a few days.  I've been distracted by house hunting out of state.

It's fun and exciting but also stressful and all-consuming.  Looking at new listings.  Driving to MI to see listings in person.  Becoming thoroughly depressed at how the actual state of the home differs from the pictures posted online.  Looking at even more listings.

It's a vicious cycle.

Cooking takes a back burner.  So to speak.

Not to mention this sudden and unexpected cold snap.  I haven't had to deal with several days in a row before 40 degrees since..... Last March?   So if winter has suddenly decided to make an appearance in your area like it has here (so far March has been colder and snowier than January!), this is the perfect dish to warm you up inside and out.  I haven't actually cooked the following recipe myself, but it was featured at my Williams-Sonoma Healthy in a Hurry cooking class.  (Below is my picture of the picture in the cookbook.)

Recipe:
brown lentils, 2 cups
olive oil, 2 tablespoons
1 yellow onion, chopped
1 carrot, peeled and chopped
1 garlic clove, pressed or minced
4 cups low sodium chicken broth or stock
1 28-ounce can low sodium diced or crushed tomatoes
smoked paprika, 1 teaspoon
ground cumin, 1 teaspoon
salt, 1/2 teaspoon
freshly ground pepper, 1/4 teaspoon
4 ounces baby spinach
dry sherry, 2 tablespoons

Pick over lentils for stones or grit.  Rinse in a colander under cold running water and drain thoroughly.

 Heat olive oil in a large pot over medium-high heat.  Add onion and cook, stirring often, until softened, about 5 minutes.  Add carrot and cook until carrot is softened, about 3 minutes longer.  Add garlic and cook, stirring until fragrant but not browned, about 30 seconds.

Stir in broth, 2 cups water, lentils, tomatoes with their juices, paprika, cumin, salt, and pepper.  Bring to a boil.  Reduce heat to low, cover, and simmer gently until lentils are very tender, about 20 minutes.  Chop spinach coarsely and stir into soup.  Cook, uncovered, just until spinach is wilted, about 1 minute.  Stir in sherry.  Ladle soup into bowls and serve hot.

Health Information:
490 calories
31 grams protein
72 grams carbs
8 grams fat (2 grams saturated fat)
0 mg cholesterol
33 grams fiber
910 mg sodium

Spinach is a good source of folate and cartenoids.  This vitamin and mineral rich leafy green vegetable is linked to blood clotting and bone health.  Lentils are an excellent source of fiber, which helps regulate blood sugar.  They are also extremely rich in heart healthy nutrients like folate and potassium.

Verdict:
My mouth is watering as I type this.  I've never thought of myself as the type of person to actually like lentils.  But believe me when I say that this soup is to-die-for. It must be the smoked paprika.  Magic that stuff is.  Magic.

Make it. Make it today.