Red Lentil Soup with Sauteed Baby Spinach

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Serves 4-6

Beans and legumes provide nourishment for the blood and the kidneys. Smaller beans, such as lentils, are the easiest to digest.  Adding aromatic spices improves your body’s ability to digest this highly nutritious dish.   

Red Lentil Soup with Sauteed Baby Spinach -- Ruth Fehr - Recipes

Ingredients

1 cup red lentils, rinsed
1 onion, diced
4 cloves garlic, peeled and chopped
4 tbs olive oil
1 bay leaf
1 tsp ground cumin
1 tsp allepo pepper
2 large ripe tomatoes, peeled, seeded and chopped
10 oz baby spinach, rinsed and drained
2 tbs fresh lemon juice
4-5 cups chicken or vegetable broth
Salt and pepper

Preparation

  1. Heat 3 tablespoons of the olive oil in medium size skillet over medium heat.  Add onion and sauté for 5 minutes. Add garlic, cumin, allepo pepper and sauté for another minute. Add lentil, tomatoes, bay leaf, pinch of salt, and broth and bring to a boil. Reduce to simmer and cook for 20 minutes or until the lentils are mushy.
  2. Remove the bay leaf and puree the soup until it is a creamy consistency. Add more broth if necessary. Adjust seasoning with salt and pepper. Add lemon juice.
  3. In a frying pan, heat the remaining 1 tablespoon of oil, add spinach and sauté until the spinach is wilted. Add pinch of salt and pepper.
  4. Serve soup in bowls and garnish with a dollop of sauteed spinach

Source: Ruth Fehr