Lentil, spinach, and lamb soup

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This was super easy and a really delicious combination. I seasoned ground lamb with coriander and red pepper flakes to give it a spicy lamb sausage flavor.  It paired really well with the lentils!

Lentil, Spinach, and Lamb Soup

1/3 lb ground lamb
1/2 onion, diced
3 cloves garlic, minced
1/2 tsp coriander
1/2 tsp red pepper flakes
kosher salt
3 small potatoes (or 1 regular sized one), diced
2 carrots, chopped
1 c lentils
1 bay leaf
4 c chicken broth
3 cups raw spinach
1 T olive oil

Heat the olive oil in a pot over medium heat. Add the lamb, and break apart with a wooden spoon. Season with salt, coriander, and red pepper flakes, and cook until browned.

Add the onion and garlic to the pot, and saute until soft. Add the carrots, onions, potatoes, lentils, and bay leaf, and stir to combine. Add the chicken broth the pot and increase the heat to medium high. When the pot boils, cover and reduce to a simmer. Simmer for 45 minutes.

When the lentils are tender, stir in the raw spinach until wilted. Taste and adjust the seasoning if necessary.

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