-adapted from The Complete Color Cookbook
1.5 c lentils
2 carrots, chopped
1 potato, chopped
6.25 c water
1.5 lb spinach or chard
4 T olive oil
1 onion
5 cloves garlic
2 T chopped cilantro leaves
Simmer the 1st 4 ingredients together for 45 minutes. Sautee onions and garlic until lightly browned. Add onions, spinach to soup and simmer. Season to taste. Serve with cilantro on top and fresh lemon wedges on the side.
1 comment:
Oh, this I must.
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