How satisfying is this vegetarian “Middle Eastern Lentil Soup”?

So much that I didn’t even catch my husband, aka Meat Boy, sneaking slices of salami afterward, as he is wont to do.

That tells you just how delicious this hearty bean and spinach soup — imbued with cumin, coriander, fennel and cayenne — really is.

The recipe is adapted by the Wall St. Journal from “The White Dog Cafe Cookbook” (Running Press, 1998). The cookbook was written by the owners of this Philadelphia restaurant, Judy Wicks and chef Kevin von Klause.

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