Mexican red lentil soup


300 g of red lentils
300 g of red bean from a can
150 g of fresh spinach
3 sprig leeks
3 carrot
1 clove of garlic
1 hot dried pepper
2 l vegetable broth
50 ml of olive oil
1 tbsp kernel
1 tsp coriander
1 t of turmeric
salt and pepper to taste

Lean and garlic are sliced and fried in the olive oil. Add the carrots cut to the washers. When vegetables are softened, season with crushed cummin and coriander, curcuma and dried hot pepper.
The lens is washed thoroughly and added. Pour the broth and let it simmer for about 15 minutes. Finally put the drained red beans and the leaves washed spinach. Allow the heat to boil and season with salt and pepper.

Serve warm.