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2 Tbsp. vegetable oil 1 bag frozen chopped onion, thawed 1 1/2 tsp. minced garlic 3/4 tsp. ground cumin 1/2 tsp. ground coriander 1/2 tsp. Hot Hungarian paprika 1 1/3 c. brown lentils, rinsed thoroughly 10 oz. chopped frozen spinach, thawed and squeezed dry 4 1/2 c. chicken broth 1 (16 oz.) can stewed tomatoes 1 Tbsp. lemon juice salt and pepper to taste Heat oil in a soup pot over medium heat. Add onion, garlic, cumin, coriander and paprika and sauté, stirring for 5 minutes. Add lentils and spinach. Cook for 2 more minutes. Add broth and tomatoes; bring to a boil. Reduce heat to low. Season with salt and pepper. Simmer covered until lentils are tender, about 50 minutes. Season with more salt and pepper, if desired. Let stand 5 minutes before serving. Yields 4 to 6 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |