Lentil Soup With Spinach and Turnips

[Guest guest]

Lentil Soup With Spinach and Turnips

 

2 large onions (about 1 pound)

2 medium ribs celery

1/4 cup extra-virgin olive oil

2 large garlic cloves, minced or pressed

2 medium turnips (about 12 ounces), peeled and finely diced

2 cups lentils, picked over and rinsed

1 bay leaf

10 cups water

1 tablespoon cumin seeds

1 tablespoon coriander seeds (ground coriander can be substituted)

10 ounces fresh spinach or frozen leaf spinach, thawed and drained

1 tablespoon salt or to taste

coarsely ground black pepper to taste

3 lemons, quartered, or sumac powder

 

In a food processor with a metal blade, chop the onions coarsely. Remove and

chop the celery. Heat the olive oil in a skillet over medium heat, and saute the

onions for 5 minutes.

Add the celery, garlic and diced turnips, and saute just until softened and

lightly golden. Set aside.

In a large soup pot, mix the rinsed lentils, bay leaf and water. Bring to a

boil, cover and cook for 30 minutes, skimming the top if foam develops on the

surface.

Toast the whole cumin and coriander seeds in a dry skillet, stirring

occasionally, until fragrant. Add to the pot together with the sauteed

vegetables. Cover and simmer over low heat an additional 30 minutes to 45

minutes. If using fresh spinach, rinse, pat dry, trim stems and tear leaves into

bit-sized pieces. Stir fresh or thawed and drained spinach into the soup, season

with salt and pepper, and cook 15 minutes.

If the soup is too thick, add boiling water until the desired consistency is

reached. Check and adjust seasoning. Remove bay leaf. Serve with lemon quarters

or sprinkled with sumac.

Makes 10 to 12 servings.

Calories 173, Fat 5 g, Carbs 24 g, Sodium 625 mg, Fiber 9 g.

 

 

 

Make free worldwide PC-to-PC calls. Try the new Canada Messenger with

Voice