4C (32.50 fl oz) (960 ml)vegetable or chicken broth
2C (16.20 fl oz) (480 ml)water
1tsp (0.25 oz) (7 gr)salt(more to taste)
1tspchili flakes
1tspgorund black pepper
1C (1 oz) (30 gr)fresh spinach, chopped
Instructions
Cortar la cebolla y el ajo en dados pequeños. Pelar y cortar la zanahoria en mediaslunas o en trozos de tamaño mediano.
In a big pot, to medium heat, pour the oil. Let it heat up. Then it's hot, add in the onion, carrot, garlic and bacon and let it cook until the onion becomes soft and transparent, about 5 minutes.
Mix in the cumin, paprika, curry, thyme and oregano and mix for 30 seconds. Then, add the tomato and the tomato puree and mix for about 2 minutes.
Add in the lentils, the broth and water. Then add the salt, chili flakes and pepper and mix a little. Bring the heat up to high heat and put the lid on, leaving some space to let the vapor out. Cook for 25 to 30 minutes until the lentils are soft but still hold their shape.
Transfer 2 cups of the soup into a blender and blend until you get a smooth mixture, careful not to burn. Add this mixture back again into the soup pot.
Add in the fresh spinach and let it all cook for another 5 minutes. If you want to, you can add some more salt to taste and more chili flakes. Serve while hot. They can last up to 4 days in the fridge and a few months in the freezer.