Wednesday, January 20, 2010
I just made the most awesome lentil-spinach soup.
It’s a conglomeration of a bunch of recipes online:
1 16 oz package of lentils
2 medium onions, diced
2 large carrots, diced
3-4 stalks of celery, diced
2 potatoes, diced (optional, we were out so I didn’t add the potatoes)
4 cloves of garlic, minced
1 28 oz can diced tomatoes
1 package baby spinach
5 C veggie stock
5 C water
1 bay leaf
¼ tsp marjoram
¼ tsp thyme
1 ½ tsp ground cumin
¼ tsp cayenne (optional)
¼ - ½ tsp fresh ground black pepper
sauté the onions in some butter or olive oil over medium-high until they begin to go translucent, add the garlic and sauté a little longer, about 1 minute.
Add the carrots and celery and sauté another minute or so.
Toss in the lentils, stock, water, potatoes if using and spices. Bring to a boil then reduce heat to a simmer. Cook for about 10 minutes then add the tomatoes. Bring back to a boil and cook until the lentils and potatoes are tender.
Toss in the spinach and stir until it is wilted. Serve and enjoy!