Four slices (three-quarter-inch thick) of whole-wheat rustic bread 4 tablespoons, divided, extra-virgin olive oil 1 pound freshly cut cremini mushroom Ricotta made with 3/4 cup whole-milk cheese Refrigerate 1/4 cup of basil pesto 1/4 teaspoon, divided, powdered pepper 2 tablespoons Parmesan cheese, finely grated 2 tablespoons fresh basil, cut thinly
In a large, heavy kettle, heat the oil over medium heat. Cook the carrots, celery, and onion for an additional 7 to 10 minutes, or until they begin to tender. (Avoid browning.)
Cook for one minute while incorporating the garlic, tomato purée, cumin, saffron, and turmeric.
Add broth, water, lentils, spinach, salt and pepper. Bring to a simmer.
Cover and cook, stirring occasionally to prevent adhering, for 15 to 20 minutes, or until the lentils and vegetables are tender. Reduce heat to a simmer. Continue adding water if needed.
Garnish with yogurt and mint, if desired.