8 cups water or vegetable stock (I usually do 6 stock, 2 water)
1 med. onion, chopped
2 carrots, thickly sliced (I do more)
1 rib celery, chopped ( I do more)
2 bay leaves
1 tsp. crushed coriander
1/2 tsp. cumin
freshly ground pepper to taste (I don't use pepper)
1 tsp. crushed coriander
1/2 tsp. cumin
freshly ground pepper to taste (I don't use pepper)
1 large potato, cut in to cubes
2 cloves garlic, minced
2-4 ounces spinach or kale chopped (I haven't tried it with greens, but I'm sure it's good)
2 tsp. red wine vinegar
Start stock and lentils heating in a pot while you chop vegetables. Add onions, carrots, celery, bay leaves, coriander, cumin and pepper. Bring to a boil and simmer for about 20 minutes. Add the potatoes (and kale if you are doing kale) and simmer for another 10 minutes or so. Check to make sure lentils, potatoes, and vegetables are tender. If tender, add garlic and spinach and cook for just a couple of minutes to allow spinach to wilt. Stir in vinegar just before serving.
2 cloves garlic, minced
2-4 ounces spinach or kale chopped (I haven't tried it with greens, but I'm sure it's good)
2 tsp. red wine vinegar
Start stock and lentils heating in a pot while you chop vegetables. Add onions, carrots, celery, bay leaves, coriander, cumin and pepper. Bring to a boil and simmer for about 20 minutes. Add the potatoes (and kale if you are doing kale) and simmer for another 10 minutes or so. Check to make sure lentils, potatoes, and vegetables are tender. If tender, add garlic and spinach and cook for just a couple of minutes to allow spinach to wilt. Stir in vinegar just before serving.
