Easy lentil-spinach soup

Yield: 1 servings

Measure Ingredient
1 pounds Lentils
2 cups Vegetable stock
2 tablespoons Coriander seeds
2 tablespoons Cumin seeds
1 teaspoon Dried oregano
1 teaspoon Dried basil
2 Bay leaves
3 smalls Red potatoes; diced (3 to 4)
1 pounds Fresh spinach; thoroughly rinsed
; and chopped
3 cups Peeled and diced butternut squash
1 tablespoon Olive oil
1 large Onion; chopped
1 Celery stalk; chopped
1 Carrot; peeled and thinly
; sliced
4 Garlic cloves; crushed
Salt and freshly ground black pepper to
; taste

Place all the ingredients in a large pot and bring to a boil.

Lower the heat to a simmer and cook, covered, about 45 to 50 minutes.

Remove the bay leaves before serving.

S: 3 to 4 servings

Converted by MC_Buster.

Recipe by: CHEF DU JOUR SHOW #DJ9194 Converted by MM_Buster v2.0l.

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