I really really like this soup from page 257 of Fresh Food Fast. It’s a standard in my winter soup rotation. My issue with most lentil soup is that it’s not interesting enough to eat all week. Since I usually cook two things each weekend and eat them all week, I don’t make recipes that can’t captivate my interest for days on end. This lentil soup recipe solves that problem by adding the textural interest of spinach and the hit-the-spot sourness of lemon juice mixed with tomatoes. It’s also mush prettier than the average lentil soup because the tomatoes, lentils, and spinach give it shades of red, yellow, and green. I can’t wait to try making it this year with homegrown spinach.