Recipe by Kiwi Kathy
Unfortunately this recipe is made from ingredients that aren't known for their "Wow" factor, but when you make this soup you'll discover it is definitely a 'Wow" recipe. I got this recipe from Cedar Corban when I attended one of her cooking classes in Kerikeri. The quantities of ingredients aren't something that need to be exact, so don't worry about how big a bunch of spinach is, or how big the onion or garlic clove is etc. You can use frozen spinach or silver beet (Swiss chard) if you don't have fresh spinach. The end product will be superb. Great for lunch or a filling evening meal when you don't feel much like cooking.
- 1 cup lentils, brown
- 1 onion, chopped
- 1 garlic clove, chopped
- 2 tablespoons olive oil
- 1⁄3 cup tomato paste, approximately
- 4 cups water, if a thinner consistency desired I have used 5 cups water
- 1 bunch spinach, chopped roughly
- salt and pepper
Directions See How It's Made
- Gently saute the onion and garlic in the oil until caramelized. This can take up to 20 minutes, so don't rush this step and don't burn the onion.
- Then add all the other ingredients, except the salt and pepper, stir to mix.
- Bring to boil, then gently simmer until the soup develops a glossy sheen. This part is hard to describe but you know when it has reached this stage because it develops a 'cooked' look and the watery consistency vanishes. I think the length of time this stage takes depends on the lentils and perhaps how old they are. I've found generally about 1 hour to 1½ hours is about right, but if you cook it longer, it won't harm the finished product.
- Add salt and pepper to taste towards the end of the cooking period. I've heard that adding the salt at the beginning can make the lentils tough and difficult to cook.
- Serve with a dash of Greek Yoghurt and Pita bread or toast, if desired.