1 cup brown lentils
2 each bay leaves
1 each celery stick, finely chopped
2 tsp ginger, grated
8 cup vegetable stock
1 tbsp olive oil
1 large red onion, chopped
2 each cloves garlic, crushed
2 medium tomatoes, peeled & chopped
1 bunch spinach, chopped
2 tsp cider vinegar
1 tsp cilantro, chopped
A Recipe for
Lentil & Spinach Soup
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This Recipe for Lentil & Spinach Soup is one of thousands in the Recipes-to-go Bean Cookbook.
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This is a recipe for Lentil & Spinach Soup from the recipe cookbook of Recipes-to-go (Bean)
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Combine lentils, bay leaves, celery, ginger and stock in large pan,
simmer, uncovered, about 30 mins or until beans 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.
Serves: 6
Lentil & Spinach Soup Recipe brought to you by Recipes To-Go