Found the recipe for Spinach Lentil Soup:
1 cup uncooked lentils
1/3 cup uncooked split peas
7 cups water or stock
2 bay leaves
2 potatoes
2T olive oil
2 onions, finely chopped
2 cloves of garlic, finely chopped(I always use more garlic, in everything)
1 T dillweed, or 2T finely chopped fresh dill
1/2 teasp. black pepper
8-10 oz. fresh spinach or Swiss chard, chopped(6 cups)
1 tsp salt(adjust if you used stock, since it is salty)
2T red wine vinegar
Measure lentils, split peas, water an dbay leaves into a soup pot. Boil, then reduce to a simmer, stirring occasionally, to keep lentils and peas from sticking, about 30 minutes.
Dice potatoes into small cubes, and cook until firm, about 5 mins after the boil. ( I just add them to the soup to cook in it). Adjust seasonings as needed and enjoy!
In a frying pan(can do this while the lentils cook), saute the onions garlic and dill in the olive oil. Add the spinach in batches, adding more after it wilts, until all is in the pan, and wilted.
Add the potatoes, and spinach mixture to the lentil mixture, and cook for another 30 mins to blend flavors. Mix in the vinegar about 10 minutes before serving.
So, when I make a soup, I pretty much do it all in the one pot, starting with the mire poix, and adding to it. Here, I would saute the onion, and garlic, add seasonings, water, lentils and peas and cook for the 30 mins, add the potatoes, and drop in the spinach near the end. Why use 3 pots and pans???
Topic: Lentil recipes? (Read 3605 times)
