Spinach And Or Chard Lentil Soup

[Guest guest]

Spinach And Or Chard Lentil Soup

 

1 tablespoon vegetable oil

1 cup chopped onions

3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon paprika

10 ounces fresh spinach, washed and trimmed of the

tough stems

1/8 teaspoon Tabasco sauce

1 teaspoon dried oregano

1 cup lentils, rinsed, picked through

7 cups broth

1 teaspoon kosher salt or more to taste

1/4 teaspoon freshly-ground black pepper or more to

taste

1 tablespoon lemon juice

2 tablespoons tomato paste

 

Heat oil in soup pot over low heat. Saute onions and

garlic in oil until onions are soft and golden.

Add cumin, coriander and paprika. Stir and cook until

aromas intensify.

Coarsely chop spinach. Add to onion/garlic/spice

mixture and cook it until it wilts.

Add Tabasco, oregano, lentils and broth. Bring soup to

boil, then immediately reduce to simmer.

Cook, covered, for about 50 minutes, until lentils

become very soft.

Stir in salt, pepper, lemon juice and tomato paste.

Simmer for 10 minutes more.

Add more salt and pepper to taste, if desired. Serves

5.

157 calories; 3 grams fat; 22 grams carbohydrates; 13

grams protein;

 

 

 

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