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Green Lentil Soup



Place lentils, broth, carrot, garlic, onion, thyme and bay leaf in a large saucepan. Bring to a boil, reduce to a simmer and cook for 25-30 minutes. Stir in spinach and simmer 10 minutes more.

Meanwhile, add some oil and the apple to a small pan. Saute until golden on all sides, about three to four minutes.

When lentils are tender, stir in apple and remove bay leaf. Season to taste with salt and pepper. For a creamy soup, puree half in a blender and combine with remaining soup.