RED LENTIL AND SPINACH SOUP
1 cup red lentils -- rinsed and picked over
5 cups water
1 bay leaf
salt and pepper
2 teaspoons vegetable oil
1 medium onion -- diced
1 clove garlic -- minced
10 ounces fresh spinach -- trimmed -- rinsed and shredded
1 cup canned no salt or sugar added tomato sauce
1 pinch cayenne pepper (optional)
Combine lentils, water, bay leaf and salt and pepper in a large soup
pot. Bring to a boil, then reduce heat to low and simmer gently,
stirring occasionally, for about 40 minutes or until lentils are just tender.
While lentils cook, heat oil in a skillet. Add onion and garlic and
stir over medium heat until golden. Stir in spinach, reduce heat, cover,
and simmer for about 5 minutes, or until spinach is well wilted. Stir.
Add spinach and onion/garlic to lentils and stir in tomato sauce and
cayenne, if desired. Continue to simmer for an additional 10 minutes.
Before serving, remove bay leaf and adjust seasoning.
6 servings? 8? what works out reasonably?