4 servings; ~250 calories/serving; ready in 40 mins
1 cups dried brown lentils
2 medium potatoes
7 cups vegetable broth
2 garlic cloves
1 stalk celery, chopped finely
1 onion, chopped
1 teaspoon coarse salt
2 tablespoons oil
large handful spinach leaves
1/4 cup lemon juice
1 teaspoon cornstarch (optional)
- Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
- Place the lentils and potatoes in a large pot with the water. Bring the water to a boil, reduce to a simmer and cover. Cook for 25-30 minutes until lentils are tender but still retain their shape.
- Saute the onions, garlic and celery in the oil until soft.
- Add the spinach leaves and cook until the spinach is wilted.
- Add the onion spinach mixture and simmer for 5 minutes.
- If you would like a thin soup, add the lemon juice alone. For a thicker soup, whisk the cornstarch into the lemon juice before adding. If adding cornstarch be certain to simmer a few additional minutes until soup thickens.
http://www.food.com/recipe/lentil-and-spinach-soup-184614