Lemon Lentil Spinach Soup

The South Arm Multicultural Community Kitchen met again in the South Arm kitchen for another sharing and learning session.

Minoo briefed the group about the recipes she selected and talked about the nutritional values of the selected ingredients. Minoo selected ingredients that are rich in iron like lentil and spinach and ingredients that are high in fiber for this kitchen.

This week’s menu included a lentil soup, a quinoa salad and a dessert made with cassava.

The first recipe is a Lemon Lentil Spinach Soup from Mint Green Apron by Michelle Li. Michelle Li is the facilitator of the South Arm Seniors Kitchen.

Ingredients

• 2 tablespoons olive oil
• 1 1/2 cups chopped onion
• 2 tablespoons finely chopped garlic
• 1 1/2 cups chopped celery
• 1 1/2 cups green lentils or French green lentils
• 1/2 cup chopped parsley
• 1 lemon
• salt and pepper to taste
• 4 cups water
• 4 cups vegetable broth (preferably organic)
• 2 cups chopped greens (spinach or arugula or combination of both)

Source: Mint Green Apron, Michelle Li

Instructions

Rinsed the lentils.

Peel the lemon rind with a vegetable peeler. Leave the lemon rind in large pieces if you intend to remove them before serving. Otherwise, cut them into smaller pieces. Juiced the lemon.

Saute onion in olive oil in a large soup pot over medium high heat for about 5 minutes or until just beginning to turn golden.

Add garlic and saute for 30 seconds.

Add celery and lemon rind and cook for another 3 minutes, stirring frequently.

Add lentils.

Add broth and water and bring to a boil. Reduce heat and simmer fro 40 minutes. Remove lemon rind if desired but I love the burst of lemon flavour when biting to it.

Add chopped greens and parsley. Cook for another few minutes until greens are wilted.

Add 2 to 3 tablespoons of lemon juice (or more to taste) just before serving. Season with salt and pepper to taste.

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