Spinach Soup with Red Lentils

Pulsing the soup (as opposed to pureeing it) yields a nutty crunch that offsets the presence of the tender chiles. Barely cooking the spinach maintains its lush green color, which makes for an appealing-looking curry. It is delicious with slices of warm, crusty, sourdough bread and makes for a nutritionally sound meal. It’s an especially good choice for cooler weather, when soup is what everyone wants for dinner.