Bean Lentil Spinach Soup

I saw this recipe on Tastespotting* months ago but that was in the summer and you really got to wait for the right weather to be able to enjoy a good warm soup. And the perfect soup weather is officially here! Get ready, I love soup so there will be lots of soup posts to come!

This soup was delicious, but what really got me was the wonderful colors, I'm all about food coloring. Which can seem a little weird but it was so cool because the blogger who I got the recipe from said that he's all about food coloring too and that was his favorite thing about the soup! The orange soup broth, with the dark red kidney beans and the vibrant green spinach is a beautiful combination! But on a more important note, the flavors were great and Bianca and I both really enjoyed it.

Recipe
1 red onion, finely chopped
2 garlic cloves, crushed
1 t coriander
1 t turmeric
1 t paprika
1/2 t cinnamon
1 can red kidney beans
1/2 C red lentils
4 cups vegetable stock
juice of 1 lemon
1 t dried mint
1 lb spinach leaves
In a large pot over the stop top, heat the vegetable broth with the red onion, garlic, lemon, seasonings, kidney beans and lentils. Let boil for 5 minutes, then reduce heat to medium low and cook for 20-30 minutes. Wash spinach well and remove all stems. Add in during the last 5 minutes of cooking. Enjoy right away!
The soup would pair well with any grain or loaf of bread and a light salad. We had millet, which I insisted we make because Bianca has only had it once and didn't like it at all. I was convinced it was because she didn't make it right. Somehow it came out exactly how it was when she first made it, and it's never been like that ever when I made it. So it's official, Bianca does not like millet. But she loved this soup, so please try it!

Enjoy,
<3 Dani

*If you haven't already heard me ranting and raving of Tastespotting, it's a "visually driven potluck" where you can find hundreds of fabulous recipes all gathered from various blogs. Check it out: www.tastespotting.com!