Lentil & spinach soup

6 Servings

Ingredients

Quantity Ingredient
1 cup Brown lentils
2 eaches Bay leaves
1 each Celery stick, finely chopped
2 teaspoons Ginger, grated
8 cups Vegetable stock
1 tablespoon Olive oil
1 large Red onion, chopped
2 eaches Cloves garlic, crushed
2 mediums Tomatoes, peeled & chopped
1 bunch Spinach, chopped
2 teaspoons Cider vinegar
1 teaspoon Cilantro, chopped

Directions

Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.

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