Red Lentil Soup with Spinach and Lemon
adapted from
Fresh Food Fast
Serves 4
1 1/2 cups red red lentils
1 cup canned chopped tomatoes, with their juice
3 tablespoons extra virgin olive oil
1 tablespoon minced garlic
2 teaspoons grated ginger
1 bay leaf
5 ounces baby spinach
2 tablespoons freshly squeezed lemon juice
In a large saucepan or soup pot over moderately high heat, saute garlic and ginger until aromatic, just a minute or two. Add lentils, bay leaf, tomatoes, and 4-5 cups water. Raise heat and bring to a boil; then reduce to a simmer and let cook until lentils are velvety soft and falling apart, about 15 minutes. Add spinach cook until wilted. Stir in lemon juice. Serve over hot, cooked whole grains or with
bread. A dollop of Greek yogurt on top would be lovely.
I tell y'all, I'm getting old and senile. I need to go back and take a good long look at that thread too.
