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Spinach & lentil soup

Yield: 4 Servings

Ingredients:

• 1 c Brown lentils
• 1 lb Fresh spinach
• 1 Onion chopped
• 1/4 c Olive oil
• 1 ts Tomato paste
• 1 Bay leaf
• 4 c Water
• 2 Garlic cloves crushed
• 1 ts Cumin
• 1 ts Coriander
• 1 ts Thyme
• 1/4 c Chopped parsley
• 3 tb Lemon juice

Instructions:

Salt Pepper Wash lentils and cook in water until almost tender. Carefully wash drain stem and chop spinach. Heat oilve oil and saute onion garlic and spinach until wilted. Add to lentil broth rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste lemon parsley and the remaining ingredients. Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon.

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