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Spinach-Lentil Soup
From: Sarah E. Robinson
Spinach-Lentil Soup
Ingredients:
1 cup uncooked lentils
3 Tablespoons cooking oil
1 teaspoon whole mustard seed
1 small onion, chopped
2 10oz.packages frozen chopped spinach, thawed
4 cups chicken broth
4 teaspoons lemon juice
2 teaspoons white pepper
3/4 teaspoon ground coriander
4 oz. cheddar cheese
Instructions:
Cook lentils according to package directions. Set aside.
In a large saucepan heat cooking oil over medium heat. Add mustard seed
and let cook for 1-2 minutes or until seeds pop.
Add onion and cook until tender
Add spinach, broth, lemon juice, pepper and coriander. Add lentils. Heat
through and top with cheese.
Last modified: jenni@god
zilla.eecs.berkeley.edu.
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