Soup: Lentil and Spinach Soup
Source of Recipe
"Please to the Table" Anya von Bremzen and John Welchman
Recipe Introduction
According to Anya von Bremzen and John Welchman, authors of "Please to the Table," a cookbook containing a wealth of Russian, Baltic and Ukrainian recipes, Armenians seem to have created a different lentil soup for each day of the week. This one, adapted from their book, is wonderfully spicy.
List of Ingredients
1/4 cup oil
2 medium onions, coarsely chopped
6 garlic cloves, minced
1 tablespoon ground cumin
1 1/2 teaspoons ground coriander
1 to 1 1/2 teaspoons hot Hungarian paprika
1 pound brown lentils, picked over and rinsed
1 1/2 (16-ounce) bags frozen cut spinach
10 cups canned or homemade chicken broth or water
1 (28-ounce) can Italian plum tomatoes, undrained, tomatoes coarsely chopped
Salt, freshly ground black pepper
2 tablespoons fresh lemon juice, or more
Recipe
Heat oil in large, heavy pot over medium heat.
Add onions, garlic, cumin, coriander and paprika and cook, stirring, 5 minutes.
Add lentils and spinach and cook, stirring, 2 minutes more.
Add broth and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, until lentils are tender, 40 to 50 minutes.
Stir in tomatoes and their juices and simmer 15 minutes. Remove from heat and season with salt and pepper to taste.
Let stand 5 minutes before serving. Season with lemon juice just before serving.
Makes about 16 cups or 8 servings.
Per serving: 326 calories; 8 g fat (1 g saturated fat; 22 percent calories from fat); 44 g carbohydrates; 0 mg cholesterol; 1,014 mg sodium; 23 g protein; 21 g fiber.
85 minutes
25 minutes to make
60 minutes to cook
|
|
member logon
