Easy lentil-spinach soup
1 servings
Ingredients
| Quantity | 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 | ||
Directions
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.