Tuesday, December 12, 2006

just dump it into a pot lentil soup

This recipe is adapted from one in Fresh Food Fast. I've made it before many times, and I keep playing around with the amounts based on my mood. This time I added a lot more tomato and 2 teaspoons of minced ginger, but really there is no way you can go wrong with the soup. You put all the ingredients into a pot except for the spinach and lemon juice (the picture to the right), cook it all until the lentils are done, stir in the spinach, add lemon juice and you are done!

lemon lentil soup with tomatoes and spinach

1.5 c rinsed red lentils
28oz can diced tomatoes
3 T olive oil
8 (yes 8) cloves of garlic, peeled
2 t sea salt
2 t minced (or 4 quarter sized slices) ginger
1 spring rosemary
1 bay leaf
6-10 oz bag of baby spinach
2-3 T lemon juice
salt and pepper, to taste

1. In a large pot combine everything except the spinach, lemon and extra salt and pepper. Add 6 cups of water and bring to a boil.
2. Cover and reduce heat to medium low and let the soup simmer until lentils are cooked, about 30 - 40 minutes. Once the lentils are cooked remove the rosemary, bay leaf and ginger slices, if using. With the back of a spoon crush the cloves of garlic against the pot - the garlic will be soft and melt into the soup.
3. Add the spinach and stir until wilted and cooked.
4. Add lemon juice to taste, and season with salt and pepper.

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