Lentil and Spinach Soup

Answer 1

Ingredients

• 1 c Brown lentils
• 2 ea Bay leaves
• 1 ea Celery stick, finely chopped
• 2 ts Ginger, grated
• 8 c Vegetable stock
• 1 tb Olive oil
• 1 lg Red onion, chopped
• 2 ea Cloves garlic, crushed
• 2 md Tomatoes, peeled & chopped
• 1 bn Spinach, chopped
• 2 ts Cider vinegar
• 1 ts Cilantro, chopped

Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.

Answer 2

Ingredients

• 1 c Brown lentils
• 1 lb Fresh spinach
• 1 Onion, chopped
• 1/4 c Olive oil
• 1 t Tomato paste
• 1 Bay leaf
• 4 c Water
• 2 Garlic cloves, crushed
• 1 t Cumin
• 1 t Coriander
• 1 t Thyme
• 1/4 c Chopped parsley
• 3 T Lemon juice

Salt Pepper Wash lentils and cook in water until almost tender. Carefully wash, drain, stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach until wilted. Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon.