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    Red and Green Lentil Soup

    Recipe Link: Saladelia Cafe in Durham

    List of Ingredients





    1 pound dried green lentils
    1/2 pound dried red lentils
    5 bay leaves
    1/2 cup olive oil
    1 large onion, chopped
    1 tablespoon minced garlic
    1/2 cup flour
    2 tablespoons cumin
    1 tablespoon salt
    Pepper, to taste
    1/2 cup diced celery
    1 cup diced carrots
    1/4 cup wheat berries (see Note)
    1/2 cup Basmati or other long grain rice
    1/2 pound fresh spinach, washed and chopped
    1/2 cup lemon juice

    Recipe



    Place red and green lentils and bay leaves in a pot with 3 quarts of water,
    and bring to a boil. Reduce to a simmer and cook about 20 minutes until
    lentils are just tender.

    While lentils are cooking, heat oil in another large pot over medium-high heat. Add onion and saute 4 to 5 minutes until lightly browned. Add garlic
    and saute for about 1 minute. Sprinkle in flour and cook 8 to 10 minutes, stirring to make a roux, being careful not to burn it.

    Stir in lentils along with water and bay leaves, cumin, salt and pepper, and
    return to a boil. Add celery, carrots, wheat berries and rice. Reduce to a simmer and cook for 15 minutes. Add spinach and lemon juice, and simmer for
    another 10 minutes.

    Note: Wheat berries are available at area gourmet and health food groceries
 

 

 

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