Lentil and Spinach Soup

  • 1 1/2 cups lentils
  • 1 1/2 cups potatoes, diced
  • 1 tablespoon salt
  • 1 cup onion, chopped
  • 1/2 teaspoon coriander
  • 2 1/2 quarts water
  • 1 pound spinach, chopped
  • 2 tablespoons lemon juice
  • 1 clove garlic
  • 4 tablespoons oil

Wash lentils. Put in large pot; add water, bring to boil. Add salt, reduce heat; simmer about 1 hour or until lentils are almost tender. Sauté onion and garlic in oil until tender. Add potatoes, spinach, lemon juice, coriander, onion and garlic with oil to lentils. Simmer soup 15 to 20 minutes or until potatoes are cooked. If soup becomes too thick, add a little boiling water to thin. Just before serving, add another 2 tablespoons lemon juice.

And while this makes it not vegan, I often like to put a little shredded cheddar cheese on mine after serving - adds just a bit of an extra kick to the flavors!