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Lemony Lentil and Spinach Soup

Lemony Lentil and Spinach Soup

Makes 6 servings

1/4 cup olive oil

1 yellow onion, diced

4 medium carrots, optionally peeled and diced

3 stalks celery, diced


5 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon ground coriander

1/4 teaspoon ground black pepper

2 bay leaves

1 cup French green lentils, rinsed and strained

2 quarts vegetable stock or bone broth

½ pound frozen spinach

¼ cup lemon juice

1. Heat olive oil in a large pot. Add the onion, carrots, celery, and 1/4 teaspoon salt. Sweat the vegetables until crisp tender, about 7 minutes.

2. Add the garlic, and cook another minute. Add the cumin, coriander, black pepper, and bay leaves. Stir and cook another 30 seconds.

3. Add the vegetable stock, lentils, and ¾ teaspoon salt. Bring to a boil, reduce to a simmer, and cook with pot partially covered until lentils are very tender, stirring occasionally, about 1 hour. When lentils are tender, stir in the spinach and lemon.

4. Taste, and adjust lemon and salt to taste.

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