Sunday, December 19, 2010

Lentil, Spinach and Potato Soup

Lentil, Spinach and Potato Soup

2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups of chicken or vegetable broth
1 cup of lentils (I prefer french lentils)
2 medium potatoes, peeled and cut into 1/2 inch pieces
1 tablespoon lemon juice
1 cup of frozen spinach (or 6 cups fresh) torn into pieces
Salt and cayenne pepper to taste

Saute onion and garlic in olive oil, until tender and fragrant.  Add broth and lentils, bring to a boil then simmer for about 10 minutes.  Add potatoes then simmer for another 15 minutes (or until potatoes are tender)  Then add lemon juice, spinach, salt and cayenne pepper and cook for another 2 minutes.  Serve hot.

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