Lentil and spinach soup

I have a total schoolgirl TV crush on Jamie Oliver. No kidding. He loves food, passionate about real food and is kind of cute. I can't help myself. I watched one season of his food revolution show and was swept off my feet. Swoon! So of course I had to buy his Jamie's Food Revolution cook book.

These days I am looking for recipes that are healthy, quick, easy and baby friendly. Our 11 month old son enjoys trying new foods and seems to like lots of flavor. This week I was inspired to make a lentil soup in J.O book that seemed to fit the healthy, quick, easy and baby friendly criteria. I blended the soup to make it easier for baby and I actually preferred the pureed form myself. We both ate it up for lunch, for dinner and for lunch and dinner leftovers the next day!

Lentil and Spinach Soup in Jamie's Food Revolution

2 - 3 carrots
2 - 3 celery stalks
2 medium onions
2 cloves garlic
 1 3/4 quarts chicken or veggie broth
olive oil
thumb-sized piece of ginger root
1 fresh red chili pepper (I used purple sweet chili pepper)
10 grape or cherry tomatoes
2 cups red lentils
7 cups spinach (I just threw in some handfuls, probably not that much)
salt and pepper to taste

Peel and roughly slice the carrots. Slice the celery. Peel and chop the onions. Peel and slice garlic.

Put the broth in a saucepan and heat until boiling.

Put a large saucepan on medium heat and add 2 TBS olive oil. Add all chopped and sliced ingredients and mix together with a spoon. Cook about 10 minutes with the lid askew, until the carrots have softened but are still holding their shape and the onion is lightly golden.

Meanwhile, peel and finely slice the ginger. Seed and slice the chili. Slice tomatoes in half.

Add lentils, ginger, chili and tomatoes to veggie saucepan. Carefully pour in the broth and give a good stir. Bring to a boil. Reduce heat and simmer 10 minutes with lid on, or until the lentils are cooked. Add spinach and cook about 30 seconds more.

Eat as is or puree in a blender.