Lentil soup is what's for lunch today. I make this soup often. It's rustic and easy to prepare. The nutritional profile is wonderful. Best of all, the lentils remain whole and keep their firm texture. This is a brothy lentil soup. A smoked-paprika scented stock is infused with the earthy flavor of the lentils. The soup is finished with lemon and dill. Fresh dill is one of my favorite herbs. The bright and citrusy flavor of dill counters the richness of the lentils. Spinach is stirred in at the end of cooking to remain vibrant and green. Lots of freshly cracked black pepper is welcome here too.
