28 oz fire roasted diced tomatoes 3 1/2 cups brown lentils 4 cups water + 1 cup water 3 cloves garlic 1 tsp ground coriander 1 tsp curry powder 1 tsp paprika 1 tsp dried oregano 1 tsp black pepper 1 tsp olive oil 3 large stalks celery, roughly chopped 2 leeks, roughly chopped 1 portobello mushroom cap, roughly chopped 3 cups fresh spinach, thoroughly washed and rinsed 1/4 cup raw milk 1 tsp salt
Pour the dried lentils onto a smooth surface and remove any stones and
wrinkled/broken lentils. To soak, use a large glass bowl which will
allow for the expansion of the lentils.
hours before cooking the soup, soak the lentils in cool water, covering
the lentils with at least 2 inches of water. After 12 hours, drain the
water and replace with warm water.
Just before cooking, drain and rinse the lentils.
In a large pot, pour in the tomatoes and bring to a low boil on medium
heat, then stir in the lentils. Add 4 cups of water, garlic, and all
spices (except salt) stirring well and continue to cook at a low boil.
In a small pan, add the olive oil and sauté the celery until soft and
translucent, then add to the soup. Next add the leeks and portobello
mushroom cap, allowing the soup to cook for 10 min. Then add 1 cup water
and the spinach leaves, stirring slowly until the leaves have wilted.
Finally add the salt and milk, mixing everything together, and remove