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SPINACH,
LEMON AND LENTIL SOUP
350
g green lentils
1 tablespoon olive oil
3 leeks finely chopped
4 cloves garlic crushed
3 potatoes peeled and chopped
3 bay leaves
4 sprigs thyme
4 sprigs oregano
4 cups vegetable stock
8 cups water
500 g English spinach trimmed and chopped
1/3 cup lemon juice
Place
lentils in a bowl, cover with cold water
and allow to stand for 2 hours.
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Heat
oil in a large saucepan over medium heat. Add
leeks and garlic to pan and cook for 6 minutes
or until golden and soft. Add potatoes, bay leaves,
thyme, oregano, stock water and drained lentils
to pan and simmer for 40 minutes or until lentils
are soft.
Add
spinach and lemon juice to soup and cook for 1
minute. Serve soup with grilled Turkish bread.
Serves
6.
[The
New Cook, Donna Hay]
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