Portuguese Lentil Soup

Deliciously hearty for the chilly weather ahead, Portuguese Lentil Soup with a bit of cinnamon. The mild flavor of the pork meatballs allow the spices to shine through. The perfect comfort food for cold weather.

Recipe

2 Tablespoons olive oil
1 Onion-chopped fine
1 Clove garlic-minced
2 Carrots-peeled and diced small
1 1/2 Cup lentils-rinsed and drained
1 Quart chicken broth
2 Cups water
15 Ounce can tomato puree
1 Teaspoon dry thyme leaves
1 Teaspoon ground cumin
1/4 Teaspoon whole allspice
1 Cinnamon stick
2 Large bay leaves
Salt and Pepper (start with 1 teaspoon salt and add more as needed, pepper as desired)
Meatballs (recipe below)
5 Ounces fresh baby spinach-rinsed and large stems removed

Sauté over medium heat the onion and carrot in olive oil using a large dutch oven until al dente but not browned. Add the garlic and continue for another minute or two.

Add the broth, water, puree and spices along with the lentils and bring to a simmer. Turn heat to low and simmer for an hour. Taste for salt and pepper need and adjust as needed.

Add the meatballs and continue simmer for about 20 minutes.

Add the spinach and cover until steamed done, minutes.

Serve.

Meatballs

1 Pound ground lean pork
1 Large clove garlic-pressed or minced
1/4 Cup fine unseasoned bread crumbs
1 Egg
1/4 Teaspoon ground cinnamon
1/4 Teaspoon pepper
3/4 Teaspoon salt
1/4 Cup chopped fresh parsley

Gently mix the ingredients and form into one inch balls.

Drop into soup as directed. No pre cooking necessary.