2 cups brown or green lentils, uncooked
\n8 cups water or vegetable broth
\n1 large onion, chopped
\n2 large carrots, thickly sliced
\n1 rib celery, chopped
\n2 large gold or red potatoes, cut into large cubes
\n2 bay leaves
\n2 vegetable bouillon cubes (use if water is used instead of broth)
\n1 teaspoon ground coriander
\n1\/2 teaspoon ground cumin
\nfreshly ground pepper, to taste
\n2 cloves garlic, minced
\nAdditional seasonings: 1\/4 teaspoon coriander, 1\/4 teaspoon cumin, 2 cloves minced garlic
\nsalt, to taste
\n4 ounces fresh spinach (chopped if large leaves)
\n2 teaspoons Red wine vinegar or lemon juice<\/p>\n
Pick over the lentils and rinse well. \u00a0Chop the vegetables. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into a large pan and bring to a boil. Cook this on the stove until the lentils are tender, about an hour.<\/p>\n
Check to make sure the lentils and potatoes are tender. \u00a0Remove 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.<\/p>\n
Preparation time: 10 minute(s) | Cooking time: 20 minute(s)<\/p>\n","protected":false},"excerpt":{"rendered":"
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 … Continue reading