Recipe Archives->Soups->Lentil Spinach 04

Spinach and Lentil Soup
Yield: 4 servings

1 c brown lentils
1 lb fresh spinach
1 onion, chopped
1/4 c olive oil
1 ts tomato paste
1 bay leaf
4 c water
2 garlic cloves, crushed
1 ts cumin
1 ts coriander
1 ts thyme
1/4 c chopped parsley
3 tb 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.

Printable version: lentil-spinach04.txt.