LENTIL AND SPINACH SOUP
1 cup (200 grams) brown lentils
2 bay leaves
1 stick celery, finely chopped
2 teaspoons grated fresh ginger
2 liter (8 cups) chicken stock
20 grams butter
1 large (about 200 grams) red spanish onion, finely chopped
2 cloves garlic, crushed
2 medium (about 260 grams) tomatoes, peeled and chopped
1 bunch (about 40 leaves) english spinach, chopped
2 teaspoons cider vinegar
1 teaspoon chopped fresh coriander
Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 minutes or until lentils are just soft. Heat butter in pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.
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