Lentil soup with spinach

I know, I know... it's not soup weather anymore. I've been wanting to make lentil soup for about 5 months, though (and hey, it's still cold in my apartment!). This will probably be the last soup for quite a while, although I do have a zucchini recipe that may make an appearance in a few months :).

Lentil soup with spinach (adapted from "The Complete Cooking Light Cookbook")

1/2 Tbsp olive oil

1/2 red onion, chopped

1 small carrot, diced

2 cloves garlic, minced

3 cups chicken or veggie broth

1/2 cup brown lentils

1/3 cup brown rice

1/2 tsp cumin

pinch of salt

freshly ground black pepper

1/2 cup diced tomatoes

5 oz spinach

Heat oil in medium pot over medium heat. Add onion and carrot, and saute until tender (about 8 min). Add garlic and let cook an additional minute. Stir in chicken broth, lentils, rice, cumin, salt, and pepper. Let the soup come to a boil, cover, reduce heat, and simmer for 45 min. Add tomatoes and spinach and let cook for an additional 5 min (or until lentils and rice are tender). Serves 3.

I LOVE lentil soup. That and black bean are rivals for the top on my list of favorite soups. They're so simple, yet so filling and hearty, and I loved the addition of spinach. I don't know if I'll enjoy it as much for lunch tomorrow because my office is like a sauna (sometimes I swear that I'm having hot flashes), but life could be worse :).