Lemony Lentil Soup (With Spinach) |
|
 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 6 |
|
Stew like lentil soup - a meal in itself! From Sophie Dahl's Very Fond of Food Ingredients:
2 cups red lentils |
4 cups vegetable broth |
3 bay leaves |
2 tablespoons olive oil |
1 small onion, chopped |
2 celery ribs, minced |
1 tablespoon ground cumin |
3 tablespoons lemon juice |
2 cups fresh spinach, chopped |
1/4 cup greek yogurt (optional) |
Directions:
1. In a large, heavy bottom pot, cover lentils with 4 cups of stock and the bay leaves.
2. Bring to a boil, and simmer over low heat, uncovered, for 30-40 minutes, until lentils are very soft. Add water if needed during cooking, 1 cup at a time.
3. While lentils are cooking, sweat onions in olive oil over low heat for around 10 minutes, then add celery and cumin, cooking for another 5 minutes.
4. Add this to finished lentils and add lemon juice.
5. Using an immersion blender, or in stages in your counter top blender, puree the soup, adding water or broth if you would like the soup to be thinner.
6. Add chopped spinach to pureed soup.
7. Warm if needed, adding extra lemon or olive oil if desired for taste.
8. Add small dollop of greek yogurt on each serving if desired.
|
|