Sunday, January 25, 2009
Vegetarian Lentil Soup with Spinach
I made this quick soup today before we headed out for snowshoeing. It is truly a keeper! Serve in your most colorful bowl, and it will brighten any winter day!
1 1/4 cup lentils (red if you can find them) otherwise regular lentils will do
2 cups vegetable broth
3 cups water
1 tsp. salt
2 TB. olive oil
1 1/2 tsp. anise seeds (I used fennel seeds)
1/4 tsp red pepper flakes
1 tsp. ground ginger or 2 TB fresh grated ginger root (I used fresh)
1 garlic clove, minced
4 cups rinsed, drained and chopped fresh spinach leaves
1/2 tsp. salt
3/4 cup coconut milk
Rinse lentils and drain. In a soup pot, bring two cups broth and three cups water, the lentils and salt to a boil. Reduce heat to a simmer; cover and cook until tender, about 20-30 minutes. Meanwhile, warm oil in saucepan on medium heat. Stir in anise, red pepper flakes, ginger and garlic and cook for a minute, stirring constantly. Add greens and salt and cook, stirring frequently, until greens are just wilted. Stir in coconut milk and simmer for one minute. Remove from heat. When lentils are soft, stir in greens and coconut milk mixture and add salt to taste.