| LENTIL SOUP WITH SPINACH AND NOODLES |
Recipe adapted from www.grouprecipes.com
1 1/2 cups green or brown lentils
6 cups broth (chicken or vegetable)
2 1/2 cups spinach, large stems removed, coarsely chopped
2 medium onions, sliced into thin crescents
6 cloves garlic, crushed
2 Tsp cumin seeds, toasted and ground
2 Tsp coriander seeds, toasted and ground
1/3 cup cilantro, chopped
1 Tbsp fresh lemon juice or to taste
1 cup broken vermicelli, large Orzo, or other small pasta
1/4 cup olive oil
salt and fresh cracked pepper
Garnish:
lemon wedges
Chopped green onions
Wash lentils well and pick through. Place in large saucepan with the
cold broth. Bring to boil, skimming if necessary, Cover and reduce heat.
Simmer gently 15 - 20 minutes.
As lentils are cooking, heat olive oil in a separate pan. Add onions,
cook on medium heat until well caramelized.
Crush garlic into a paste with salt. Add to onions during last minute of
cooking. Drain mixture, reserving oil in pan. Transfer to a blender and
puree. Add puree to the cooking lentils.
Heat the remaining oil on medium high heat in the onion cooking
skillet. Toast the pasta until it reaches a deep golden brown.
Add spinach, pasta, cilantro, cumin, coriander, and lemon juice.
Season with salt & pepper. Cover and simmer gently until pasta is
tender. (15-20 mins.)
Garnish with chopped green onions and lemon wedges.
1 1/2 cups green or brown lentils
6 cups broth (chicken or vegetable)
2 1/2 cups spinach, large stems removed, coarsely chopped
2 medium onions, sliced into thin crescents
6 cloves garlic, crushed
2 Tsp cumin seeds, toasted and ground
2 Tsp coriander seeds, toasted and ground
1/3 cup cilantro, chopped
1 Tbsp fresh lemon juice or to taste
1 cup broken vermicelli, large Orzo, or other small pasta
1/4 cup olive oil
salt and fresh cracked pepper
Garnish:
lemon wedges
Chopped green onions
Wash lentils well and pick through. Place in large saucepan with the
cold broth. Bring to boil, skimming if necessary, Cover and reduce heat.
Simmer gently 15 - 20 minutes.
As lentils are cooking, heat olive oil in a separate pan. Add onions,
cook on medium heat until well caramelized.
Crush garlic into a paste with salt. Add to onions during last minute of
cooking. Drain mixture, reserving oil in pan. Transfer to a blender and
puree. Add puree to the cooking lentils.
Heat the remaining oil on medium high heat in the onion cooking
skillet. Toast the pasta until it reaches a deep golden brown.
Add spinach, pasta, cilantro, cumin, coriander, and lemon juice.
Season with salt & pepper. Cover and simmer gently until pasta is
tender. (15-20 mins.)
Garnish with chopped green onions and lemon wedges.
