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