Submitted by: Monica Bacon
Prep Time: 25 Minutes
Cook Time: 1 Hour
Servings: 8
I found this recipe in a great vegetarian cookbook. I keep forgetting to take pictures of my recipes before my family digs in, sorry! I'll add one next time we make it.
1 c. lentils
2 tbsp. extra virgin olive oil
1 leek, fresh, organic
1 med. onion
1 celery stalk, fresh, organic
1 1/4 lbs. white or gold potatoes
4 c. vegetable broth
8 oz. spinach
Put the lentils in a pan. Cover with water and bring to a boil. Reduce the heat and simmer for 20 minutes, or until tender; drain.
Prepare the vegetables: Chop the leek, onion, celery, and potatoes.
Heat oil in a large pan. Add leek, onion, and celery. Cook for 5 minutes, or until softened.
Add potato and cook, stirring frequently, for 10 minutes.
Add vegetable stock and bring to a boil. Reduce the heat and simmer, covered, for 20 minutes, or until the potato is tender.
Remove the stalks from the spinach, (I know, this takes a while, sorry). Wash the leaves well, add to the soup, and cook for 1-2 minutes.
Let the soup cool for a couple of minutes, then puree in a food processor or blender. Return to the pan, add the lentils and reheat gently before serving.
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