- 160 g red lentils, soaked for 2-3 hours
- 40 g Butter or coconut oil
- 40 g olive oil
- 2 cloves garlic
- 2 brown onions, halved
- 1 teaspoon cumin, ground
- 800 g water, chicken or vegetable broth
- 1 tablespoon TM vegetable stock
- 3 Medium potatoes, cut in 2cm cubes
- 6 leaves Silverbeet or Spinach, leaves only, roughly chopped
- 8 sprigs corriander
- 2 small lemons or 3 limes, peeled
- Salt & pepper to taste
Soak lentils for 2-3 hours or overnight. Then rinse in simmering basket until water runs clear. Allow to drain.
Chop garlic and onion - speed 7, 3 seconds
Add butter and olive oil. Saute - Varoma, 3 minutes, speed 1 (MC off)
Add lentils and cumin. Stir to coat in oil/onion mixture. Speed 1, 10 seconds.
Add water, stock & potatoes. Cook 100 degrees, , speed 1, 15 minutes or until potatoes are cooked but still firm. Pour soup into Thermoserver.
Chop silverbeet and corriander. Turbo 1 or 2 times. Stir into soup.
Wizz whole lemons or lime. Speed 9, 20-30 sec. Stir lemon through soup and serve.
You could also use brown lentils but these need to be soaked overnight.
I like to use chicken broth in this for extra nutritional omph especially in winter!
Converted from this original recipe: //claireobeid.com/recipe-lebanese-spinach-lemon-lentil-soup-2/
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