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Lentil and Spinach Soup (M/P, TNT)
Source: The Plain Dealer 02/20/02, adapted recipe from "Please to the Table" by Anya von Bremzen and John Welchman (Workman).
Serves: 8

1/4 cup oil
2 medium onions, coarsely chopped
6 garlic cloves, minced
1 tablespoon ground cumin
1-1/2 teaspoons ground coriander
1 to 1-1/2 teaspoons hot Hungarian paprika
1 pound brown lentils, picked over and rinsed
1-1/2 bags frozen cut spinach (24 ounces total)
10 cups canned or homemade chicken broth or water
1 28-ounce can Italian plum tomatoes, undrained, tomatoes coarsely chopped
Salt, freshly ground black pepper
2 tablespoons fresh lemon juice, or more

Heat oil in large, heavy pot over medium heat. Add onions, garlic, cumin, coriander and paprika and cook, stirring, 5 minutes. Add lentils and spinach and cook, stirring, 2 minutes more.

Add broth and bring to boil. Reduce heat to low and simmer, covered, stirring occasionally, until lentils are tender, 40 to 50 minutes. Stir in tomatoes and their juices and simmer 15 minutes.

Remove from heat and season with salt and pepper to taste. Let stand 5 minutes before serving. Season with lemon juice just before serving.

Posted by Susan Greene

Nutritional Info Per Serving: calories, 350; fat, 10g; calories from fat, 26%; carbohydrates, 48g; protein, 20g; fiber, 7g; cholesterol, 6mg; sodium, 650mgs.