Fumbling Toward Culinary Talent: Green Lentil, Roasted Pepper, and Spinach Soup

I adapted this recipe from the most recent issue of Milk Street Magazine. 

Ingredients
1/2 a yellow onion, diced
1 and a half tablespoons of ground cumin
1 and a half tablespoons of smoked paprika 
1 teaspoon of freshly cracked black pepper
3 bay leaves
1 and a half cups of dried green lentils
1 jar of roasted bell peppers, drained and chopped finely
2 cartons (32 oz. each) of chicken stock
1 bag of baby spinach (6-8 oz)
Salt and pepper to taste

Process
Coat a large Dutch oven with olive oil over medium-high heat. Sweat down the diced onions for 5-8 minutes. Add the cumin, paprika, pepper, and bay leaves and cook briefly for about a minute. Add in the lentils, roasted pepper, and the stock. Adjust the heat to high until it boils. 

Reduce the heat to low and cover. Stir occasionally. It'll take approximately 35 minutes for the lentils to soften. Once that time has elapsed, take out the bay leaves and add in the spinach to wilt it. Salt and pepper to taste. 

With the combo of smoked paprika and cumin coupled with the roasted peppers, the soup has a smoky flavor that I enjoy.