Lentil Soup with Coriander and Cumin by fatfreevegan.com

  • 2 cups brown or green lentils, uncooked
  • 8 cups water or vegetable broth
  • 1 large onion, chopped
  • 2 large carrots, thickly sliced
  • 1 rib celery, chopped
  • 2 large gold or red potatoes, cut into large cubes
  • 2 bay leaves
  • 2 vegetable bouillon cubes (use if water is used instead of broth)
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • freshly ground pepper, to taste
  • 2 cloves garlic, minced
  • Additional seasonings: 1/4 teaspoon coriander, 1/4 teaspoon cumin, 2 cloves minced garlic
  • salt, to taste
  • 4 ounces fresh spinach (chopped if large leaves)
  • 2 teaspoons Red wine vinegar or lemon juice
  • chopped parsley
Instructions
  1. Pick over the lentils and rinse well.
  2. Start the water or broth heating in the pressure cooker while you chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the pan and bring to a boil.
  3. Add more water if it seems too thick. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve. Serves: 8