| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Appetizers, Soups, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Brown lentils |
| 2 |
|
Bay leaves |
| 1 |
|
Celery stick, finely chopped |
| 2 |
t |
Ginger, grated |
| 8 |
c |
Vegetable stock |
| 1 |
T |
Olive oil |
| 1 |
|
Red onion, chopped |
| 2 |
|
Cloves garlic, crushed |
| 2 |
|
Tomatoes, peeled & chopped |
| 1 |
|
Spinach, chopped |
| 2 |
t |
Cider vinegar |
| 1 |
t |
Cilantro, chopped |
INSTRUCTIONS
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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