Monday, July 19, 2010

Spinach and Red Lentils

    Olive Oil, 1 tbsp
    Garlic, 3 cloves, chopped fine
    Onions, raw, 1 cup, chopped
    Pepper powder, paprika or cayenne, 1 tsp
    Coriander powder, 1 tsp
    Split red Lentils, 1 cup
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Spinach, frozen, 1 package (10 oz) yields
    Ginger Root, 1 tsp grated
    Cilantro, raw, 4 tbsp

Heat a 4 Qt. pot, add olive oil. When it is heated, add chopped garlic , stir and brown. Add chopped onion, stir and cook till transparent. Add all the powders, brown for 30 seconds, stir in washed split mediterranean lentils with 4 cups of water. Cook on hot till the mixture starts boiling. Lower the heat one level, cover tight and, cook for 10 minutes or until the lentils are soft. Add 2 more cups of water, chopped tomatoes, defrosted spinach and salt. Cook another 10 minutes until lentils are tender, spinach is cooked and, the soup is nice and thick. Garnish with shredded ginger and fresh chopped cilantro leaves. Serves 5-1 cup servings.

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