Lentil Soup With Greens and Rice

Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this soup relies on frozen spinach and whatever fragrant herbs and alliums are lingering in the back of your fridge—a mix of parsley, cilantro, dill, or even scallions will work. Cooking the greens separately and adding them back in at the end ensures they stay vibrant; the simple aromatics and ground spices seasoning the lentil and rice base are bolstered by the verdant addition.