Whoo!  This is fun– great idea, guys, and thanks for the invite, Teresa.

 This has been my favourite this winter… and it still feels like winter in Edmonton.  It’s really quick and easy, and vegetarian (I’m not, and I don’t know if you are, but this soup is great either way).  I’m such a sucker for Middle Eastern cuisine.

Ingredients:

  • 4 tbsp olive oil
  • 1 lg onion, diced
  • 1 tbsp garlic, chopped (I usually just use 1 large clove)
  • 1 tsp cilantro (coriander)
  • 1/2 tsp cumin
  • 1 bay leaf
  • 4 cups water
  • 1 cup tomato, diced
  • 1 cup red lentils, rinsed
  • zest of 1 lemon
  • juice of 1 lemon
  • 1/2 pkg frozen spinach leaves (or use fresh)
  • Salt and pepper to taste

 Saute onion and garlic in olive oil.  Add cilantro, cumin, bay leaf, water and tomato.  Simmer 10 min.  Add all other ingredients and cook until tender (about 15 min). 

I feel all authentic when I serve it with a flatbread (even foccacia), and mint tea.

– Christine