Easy Lentil-Spinach Soup

Recipe Ingredients

1 lb	454g / 16oz	Lentils
2 cups	474ml	Vegetable stock
2 tablespoons	30ml	Coriander seeds
2 tablespoons	30ml	Cumin seeds
1 teaspoon	5ml	Dried oregano
1 teaspoon	5ml	Dried basil
2		Bay leaves
3		Red potatoes - (to 4) - diced (small)
1 lb	454g / 16oz	Fresh spinach - thoroughly rinsed,
		And chopped
3 cups	594g / 20oz	Peeled diced butternut squash
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Onion - chopped (large)
1		Celery stalk - chopped
1		Carrot - peeled, sliced thin
4		Garlic cloves - crushed
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Place all the ingredients in a large pot and bring to a boil. Lower the heat to a simmer and cook, covered, about 45 to 50 minutes. Remove the bay leaves before serving.

This recipe yields 3 to 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9194) - from the TV FOOD NETWORK

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