Lentil Soup with Spinach
Source of Recipe
Sonja
List of Ingredients
2 cups brown lentils, picked over and rinsed
1/3 cup olive oil
1/2 cup chopped onion
3 garlic cloves, thinly sliced
12 oz can of diced tomatoes with their juice
1/2 cup dry red wine
1 tsp crushed red pepper flakes
Salt
4 cups vegetable or chicken stock
1 tsp dried thyme
1 tsp dry mustard
1 bay leaf
1 1/2 pounds spinach, stemmed
Pinch of ground cumin
2 to 3 tablespoons red wine vinegar
Freshly ground black pepperRecipe
Place Lentils in a large saucepan and add cold water to cover. Bring to a boil, remove from heat and let stand for 15 minutes. Drain.
In a large pot, heat the oil and saute the onion over medium heat until just soft, about 3 minutes. Add the garlic and saute for 1 minute more; do not let it color. Add the lentils, tomatoes, wine. Pepper flakes and salt to taste. Bring to a boil, add the stock, thyme, mustard and bay leaf and return to a boil. Reduce the heat to low, cover and simmer for 30 minutes, or until the lentils are tender.
Add the spinach and cumin, if using, and simmer for 5 to 10 minutes more, or until the spinach is wilted. Add the vinegar and black pepper to taste. Taste and adjust the seasonings. Serve hot.
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