Lentil Soup with Spinach

Ingredients

• 2 cups (14 oz./440 g) brown lentils
• 3 Tbs. olive oil
• 1 yellow onion, chopped
• 1 carrot, peeled and chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 tsp. ground cumin
• 1 tsp. ground coriander
• 1 tsp. sweet paprika
• 3/4 tsp. salt
• 1/4 tsp. freshly ground pepper
• 1 can (28 oz./875 g) diced tomatoes with juices
• 1/4 cup (2 fl. oz./60 ml) Williams-Sonoma Chicken Stock Concentrate
• 6 cups (48 fl. oz./1.5 l) water
• 6 oz. (185 g) spinach, stemmed and coarsely chopped
• 2 tsp. sherry vinegar, or more taste

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