Another favorite lentil recipe. :)
2-3 Tbsp extra virgin olive oil
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 c lentils, rinsed well
8 c GF vegetable stock
4-6 large carrots, peeled and sliced
3-4 stalks celery, sliced
4 cups thinly sliced spinach
2-3 Tbsp freshly squeezed lemon juice, opt.
2 tsp sea salt
Heat the olive oil in a large stock pot. Sauté onions for about 5 minutes. Add the garlic, ginger, and curry powder and sauté for a minute or so.
Add the lentils and stock. Add the carrots and celery, cover, and simmer for about 1 hour.
Turn off heat; add spinach, lemon, and salt. Stir and let sit for 5 minutes to allow the greens to soften.
1 large onion, chopped
2 cloves garlic, crushed
2 tsp grated fresh ginger
2 tsp mild curry powder
2 c lentils, rinsed well
8 c GF vegetable stock
4-6 large carrots, peeled and sliced
3-4 stalks celery, sliced
4 cups thinly sliced spinach
2-3 Tbsp freshly squeezed lemon juice, opt.
2 tsp sea salt
Heat the olive oil in a large stock pot. Sauté onions for about 5 minutes. Add the garlic, ginger, and curry powder and sauté for a minute or so.
Add the lentils and stock. Add the carrots and celery, cover, and simmer for about 1 hour.
Turn off heat; add spinach, lemon, and salt. Stir and let sit for 5 minutes to allow the greens to soften.
