Note from Sara: This week's generous post comes from my ex-coworker, Susan. (She moved not long after I started at this company, but I'm not bitter, no. Nooooo, lol.) Anyway, she sent me this recipe for a healthy soup, and I really want to try it out myself! It's hovering right around 15 degrees here, and a hot bowl of filling soup sounds like heaven in a bowl. Anyone want to make the recipe and deliver it to my house? I tip well! :)
Spinach Lentil Soup
I am a soup-aholic -- cannot get enough. That said, I am exploring my vegetarian Times cookbook. This was the latest success from the cookbook. It's hearty, tasty and just plain yummy. ENJOY! -- Susan
1 cup dry lentils
3 T virgin olive oil
3 cups diced onions
2 tsp ground cumin
2 tsp paprika
1/4 tsp ground allspice
1/4 tsp ground turmeric
1/2 cup uncooked long-grain white or brown rice (I used brown)
6 1/2 cups water
2 bay leaves
1 1/2 tsp salt
freshly ground pepper
1 cup cooked chickpeas (or one 15-oz can chickpeas, rinsed) - I used canned
3-4 cups spinach leaves, stems removed
2 T yogurt
4-6 lemon wedges (I used lemon juice)
freshly ground black pepper
1 T chopped fresh parsley or fresh cilantro leaves
To make the soup:
Cover the lentils with hot water and let sit.
Warm the oil in a soup pot over medium-low heat and cook the onions and spices, stirring, for 8 minutes.
Remove 1/3 of the onion mixture and reserve it for garnish.
Add the rice to the onions in the soup pot and cook 1 minute to coat the grains.
Drain the lentils and add to the onion-rice mixture along with the water, bay leaves, salt and pepper.
Simmer, covered until the rice and lentils are tender, about 30-45 minutes.
Add the chickpeas and heat until warmed through.
Discard the bay leaves.
Chop the spinach and stir into lentils.
Ladle the stew into bowls and top with a spoonful of yogurt.
Add the reserved onions, lemons (I squeezed lemon juice instead), parsley or cilantro.