(serves 6) .
2 cups lentil, uncooked
8 cups water or vegetable stock (I usually do 6 stock, 2 water)
1 med. onion, chopped
2 carrots, thickly sliced (I do more)
1 rib celery, chopped ( I do more)
1 large potato, cut in to cubes
2 bay leaves
1 tsp. crushed coriander
1/2 tsp. cumin
freshly ground pepper to taste
2 cloves garlic, minced
2-4 ounces spinach chopped (I probably use more and I have used kale as well)
2 tsp. red wine vinegar (I love this flavor in the soup)
Start stock and lentils heating in a pot while you chop vegetables. Add all ingredients except garlic, potatoes, spinach, and vinegar. Bring to a boil and simmer for about 20 minutes. Add the potatoes (and kale if you are doing kale) and simmer for another 10 minutes or so. Check to make sure lentils, potatoes, and vegetables are tender. If yes, add garlic and spinach and cook for just a couple of minutes to allow spinach to wilt. Stir in vinegar at the end and serve.
