Lentil And Spinach Soup

Recipe Ingredients

1 cup	237ml	Brown lentils
2		Bay leaves
1		Celery stick - finely chopped
2 teaspoons	10ml	Ginger - grated
8 cups	1896ml	Vegetable stock
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Red onion - chopped (large)
2		Garlic - crushed
2		Tomatoes - peeled and chopped (medium)
1		Spinach - chopped
2 teaspoons	10ml	Cider vinegar
1 teaspoon	5ml	Cilantro - chopped

Recipe Instructions

Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 minutes. 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.

Source:
Nick Stellino

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