Lentil-Potato-Spinach Soup(inspired by a Bon Appetit recipe from May 1995)
The Ingredients:
Makes 10-12 servings
1/2 cup olive oil
6-8 large garlic cloves, chopped
3 quarts canned vegetable broth
4 cup lentils, rinsed, picked over
2 lbs red-skinned potatoes, cut into 1/2-inch pieces
3 lemons
1 lb torn fresh spinach leaves (about 6 quarts)
1 teaspoon cayenne pepper
1 cup chopped fresh mint (dried will suffice if you cannot find fresh)
Crumbled feta cheese (optional)
The Method:
• Heat olive oil in large pot over medium heat. Add garlic and stir about a minute.
• Add vegetable broth and lentils; cover and bring to boil.
• Lower heat, and let simmer 10 to 12 minutes with the lid still on.
• Add potatoes; cook uncovered until potatoes and lentils are tender, stirring occasionally, about 20 minutes.
• Grate 2 teaspoons peel from lemon (should take 2-3 lemons); squeeze enough juice from lemons to measure 6 tablespoons. Add lemon peel, lemon juice, spinach and cayenne to stew. Cover and simmer for about 3-4 minutes or until spinach wilts and is cooked through.
• Mix in mint—fresh or dry. Season to taste with salt and pepper.
This can be prepared a day before. Just cover and refrigerate and re-heat over low heat (or in the microwave) before serving. After dishing out, top off with some crumbled feta and enjoy!
The Breakdown:
How did our soup do in terms of taste and portability—and how easy or hard was it to prepare?
Cost: $25 (total)
Prep Time: 45-60 min
Taste: 3.5 stars
Portability: 5 lunchboxes
Make it yourself, and let us know what you think in the comments!
