Lentil and Spinach soup

Yes, I know we are in the middle of summer (and just coming off a record-breaking heat wave) but I still love starting a meal with soup!  Soup has a wonderful ability to fill your stomach before your "main meal" and help keep your portion size in check.  This soup is so filling, it is a meal unto itself.  I have long been a believer in the wonder of lentils - with approximately 26% of their calories derived from protein, lentils are the third best vegetarian protein source by weight (after soybeans and hemp).  Also, lentils have no cholesterol (as it is not an animal product), it is very low in saturated fat, very low in sugar, very high in dietary soluble fibre, high in iron, phosphorous and even high in Vitamin C.  It also provides antioxidants, necessary for a healthy body.  So, even if the weather IS a little warm, try this delicious soup anyway!  This recipe is courtesy of Jaimie Oliver.  I have made some small adjustments for ease of use.  As well, I doubled the recipe - this recipe serves 6.

Lentil and Spinach Soup
2 carrots - peeled and sliced
2 stalks celery - sliced
2 medium onions, chopped
1 1/2 litres vegetable broth.
olive oil
thumb sized piece of ginger, sliced into match-like slivers
1/2 - 1 fresh red chile, to your taste
10 grape or cherry tomatoes
2 cups red lentils
7 cups fresh spinach
sea salt and pepper
1 cup fat free yogurt to serve (optional)

Put the vegetable broth in a medium-sized soup pot and start to boil.  Meanwhile, get out a large fry pan and add 2 tablespoons olive oil on medium heat.  Once hot, add all your chopped and sliced ingredients (carrots, celery, onion) and mix together.  Cook for about 10-15 minutes with the lid askew, until the carrots have softened but are still holding their shape and the onion is lightly golden.  Seed and mince the chile (wear kitchen gloves!).  Slice the tomatoes in half.  Add the sauteed vegetables to the boiling broth along with the lentils, ginger, chile and tomatoes.  Give the soup a good still and bring to a boil.  Reduce the heat and simmer for about 10-15 minutes with the lid on, until the lentils are cooked.  Add the spinach and cook about another minute.  Season with salt and pepper.  Divide into bowls and add a dollop of yogurt on top to serve.