Source: Ana María Kruger
Makes 6 servings.
Preparation time: 1 hour
Tips: Make a good hearty lunch.
Lentil Soup
Ingredients
Preparation
8 ounces dry lentils, about 1 cup, rinsed and drained
2 tablespoons olive oil
1 medium onion, chopped
1 clove garlic, minced
1 dried bay leaf
2 large fresh or canned tomatoes, chopped
6 ounces V-8 spicy vegetable juice, see note (1)
1 medium potato, peeled and diced small
2 cups fresh leaf spinach, remove stems
2 cups beef broth
2 to 3 cups water, approximately
salt and pepper to taste
1. In a large pot, heat olive oil. Add onions and garlic, saute for about 5 minutes
2. Add all remaining ingredients to pot EXCEPT fresh spinach. Adjust water depending on how thick you prefer the soup. More water can be added as lentils cook and become soft. Bring to boil, reduce heat and simmer for about 30 to 40 minutes or until lentils and potatos are tender.
3. Just few minutes before serving add fresh spinach just enough for them to wilt and get warm. Spinach may be place in each soup bowl and ladle hot soup over it. Do not use frozen spinach as they become very mushy.
NOTE: 1) V-8 juice may be replace by tomato juice or tomato sauce.
Makes 6 servings
