Red lentil and Spinach soup

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Red lentil and Spinach Soup

Source: 101 Vegetarian Recipes by. Corinne T. Netzer

 

" Although not exactly a quick meal, this soup is really rather simple to

prepare, and most of your time will be spent waiting for the lentils to

become tender.

I find this soup attractive with the lovely pellets of lentils and

ribbons of spinach floating about in the tomato-tinged soup. A Mother

lode of healthy ingredients, this hearty protein-and fiber-laden soup is

like a flavorful vitamin pill to me.

Serve with multigrain bread and a light salad or plain white or

brown rice cooked in vegetable stock. "

 

1 Cup. red lentils. rinsed and picked over

5 cups water

1 bay leaf

salt and freshly ground pepper to tatse

2 tsp. vegetable oil

1 med. onion, diced

1 clove garlic, minced

10 onces fresh spinach, trimmed, rinsed, and shredded

1 cup canned no-salt-added tomato sauce

pinch cayenne pepper ( optional)

 

1. Combine lentils, water , bay leaf, and salt and pepper in a large

soup pot. Bring to boil, then reduce heat to low and simmer gently,

stirring occasionally, for about 40 minutes or until lentils are just

tender.

 

2. While Lentils cook, heat oil in skillet. Add onion and garlic and

stir over medium heat until golden. Stir in spinnach, reduce hear,

cover, and simmer gently for about 5 minutes, or until spinach is well

wilted.

 

3, Add spinach and contents of skillet to lentils and stir in tomato

sauce and cayanne, If desired. Continue to simmer for an additional 10

minutes. Before serving, remove bay leaf and adjust seasoning, in

nessessary.

 

Serves 4

per serving: 250 calories, 16.2 grams protein; 41.7 grams

carbohydrates; 2.1 grams fat; 0 milligrams cholesterol; 65 milligrams

sodium ( without salting)