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I love this soup and make it often. The addition of lentils make this soup a hearty meal -especially when served with a wedge of homemade crusty brown bread. Lentils are high in protein, fiber and iron. They are also an excellent source of essential B vitamins.
Spiced Green Lentil Soup with Spinach and Lemon
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, minced
3 celery stalks, diced
2 medium potatoes, diced (note: I used yams today)
1 teaspoon ground cumin
1 cup green lentils
6 cups organic vegetable (or chicken) stock
1 lb spinach or swiss chard
2 tablespoons freshly squeezed lemon juice
salt and freshly ground pepper, to taste
Heat the oil in a large, heavy-based pot. Add the onion, garlic, celery, potato and cumin and cook, stirring frequently, over medium low heat until the potato is tender, about 10 minutes.
Increase the heat to medium. Add the lentils and stock and bring to a boil. Adjust the heat, partially cover and simmer gently until the lentils are tender, about 20-30 minutes.
Add the spinach or chard and cook until wilted but still bright green, about 3 minutes. Add the lemon juice and salt and pepper to taste. Ladle into warm bowls and serve hot. Enjoy!
Variation: Hearty Green Lentil Soup with Bacon and Red Wine Vinegar
Elliott, R., & Trueille, E. (2001). Organic Cookbook: Naturally Good Food. New York: Dorling Kinderley.
Finally could check your blog again as I missed looking at it for some time. Always inspiring and stimulating. Amazing how you always come up with new things.
Thanks for sharing.
By the way Happy Birthday! Saw it along the way, maybe belated birthday? Have not been much on FB lately, may have missed it.
Hope to remember to read more on here as it is very refreshing and relaxing.
Wonderful to hear from you again Frieda!