Recipe: Spinach and Lentil Soup (with potatoes, garlic and onion)

SPINACH AND LENTIL SOUP

1 1/2 cups dried lentils
2 1/2 quarts water
1 tbsp salt
1/4 cup olive oil
1 large onion, chopped
1 garlic clove, crushed
2 medium potatoes, scrubbed and diced
10 oz fresh spinach, washed, trimmed and torn
1/4 cup lemon juice
1 tsp coriander
Ground black pepper, to taste
Pitas, cut into wedges (for serving)

Wash and drain lentils. Combine with 2 1/2 quarts water and bring to a boil. Add salt, reduce heat and simmer, covered, for 45 minutes to 1 hour.

Heat oil in a large skillet, add the onion and garlic and saute until soft and translucent.

Add the saute to the lentils. Add the potatoes, spinach, lemon juice, coriander and pepper. Stir thoroughly and simmer until the vegetables are cooked. Add more water if desired.

Serve accompanied with pita wedges.

Makes 8 servings
From: PS/WA