More Great Recipes: Soup | Vegetable

Cabbagetown Spinach Lentil Soup


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Member since 2006

Serves 6 | Prep Time | Cook Time

Ingredients

1 cup uncooked lentils
1/3 cup uncooked green split peas
8 cups water (or broth)
2 bay leaves
3 potatoes
2 Tablespoons olive oil
2 onions, finely chopped
2 cloves garlic, finely chopped
2 Tablespoon dried dill weed
½ teaspoon black pepper
8-10 ounces fresh spinach or swiss chard, finely chopped (6cups) (or
one package frozen chopped spinach)
1 teaspoon salt
2 Tablespoons red wine vinegar


1 cup uncooked lentils


1/3 cup uncooked green split peas


8 cups water (or broth)


2 bay leaves


3 potatoes


2 Tablespoons olive oil


2 onions, finely chopped


2 cloves garlic, finely chopped


2 Tablespoon dried dill weed


½ teaspoon black pepper


8-10 ounces fresh spinach or swiss chard, finely chopped (6cups) (or


one package frozen chopped spinach)


1 teaspoon salt


2 Tablespoons red wine vinegar


1) In a large pot, heat the olive oil. Add the onions and sauté for a minute or two; then add the garlic, dill, and pepper. Saute a few minutes more. Add spinach. Put the broth, lentils, split peas, diced potatoes, and bay leaves into a soup pot. Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally to keep the lentils and peas from sticking. Cook for about 30 minutes, or until lentils are tender.


2) Scrub the potatoes well but do not peel. Dice in small cubes and cook in water to cover until the cubes are cooked but still firm,about 5 minutes after the water boils.


3) Add the potatoes, potato water, and the spinach mixture to the lentils, along with the salt. Continue to simmer for at least 30


minutes to blend the flavors, stirring frequently.


4) About 10 minutes before serving, mix in the vinegar(optional). Cook 10 minutes more, then taste and adjust the seasonings.


Serves 6


Note: you can cook it all in one pot if you start with the sautee and


then add from there!


Pairs Well With


Notes

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