Lentil and spinach soup - Astray Recipes
Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add on
Ingredients
- 1 cup Brown lentils
- 2 Bay leaves
- 1 Celery stick, finely chopped
- 2 teaspoons Ginger, grated
- 8 cups Vegetable stock
- 1 tablespoon Olive oil
- 1 large Red onion, chopped
- 2 Cloves garlic, crushed
- 2 medium Tomatoes, peeled & chopped
- 1 bunch Spinach, chopped
- 2 teaspoons Cider vinegar
- 1 teaspoon Cilantro, chopped
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