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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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A simple soup from The Essential Vegetarian Cookbook. Ingredients:
2 cups uncooked brown lentils |
5 cups water |
2 teaspoons olive oil |
1 medium onion, finely chopped |
2 garlic cloves, crushed |
5 ounces spinach, stalks removed and leaves finely shredded |
1 teaspoon ground cumin |
1 teaspoon fresh lemon rind, finely grated |
2 cups vegetable stock |
2 cups water |
2 tablespoons fresh coriander, finely chopped (cilantro) |
Directions:
1. Place the lentils in a large pan with 5 cups water.
2. Bring to a boil, and then simmer uncovered for one hour.
3. Rinse, drain, and set aside.
4. In a separate pan, heat the oil over medium heat; add in the onion and garlic, and cook until golden.
5. Add spinach and cook for two minutes more.
6. Add the lentils, cumin, lemon rind, stock, and 2 cups water to the pan.
7. Simmer uncovered for 15 minutes.
8. Add the coriander before serving.
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