Put in a large pot and bring to a boil:
2 cups small dry red lentils
8 cups water
2 cups chopped yellow onion
6 minced garlic cloves
2 tsp. freshly ground cumin seed
2 tsp. freshly ground coriander seed
Cook until the lentils are mush and breaking down, about 30 minutes depending on size. Let it cool a bit, then puree at least half of the soup (I use an immersion blender, you really need to get one – see my post for Tunisian Pumpkin Soup). Add more water as necessary to get a good consistency, you want it to be soupy, not gloopy. Return to low heat, and add:
3 cups chopped fresh spinach
1 cup white wine
2 tsp. salt
1/2 tsp. black pepper
Cook for ten minutes, until spinach is turning dark, and then add:
2 tablespoons lemon juice
1 cup chopped cilantro
Stir, and adjust salt and pepper to taste! Enjoy!
p.s. I'll post the recipe for the pictured baba ganoush next :-)
that sounds yummy Liz!!!
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