Cabbagetown Spinach Lentil Soup

Directions

1 cup uncooked lentils

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1/3 cup uncooked green split peas

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8 cups water (or broth)

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2 bay leaves

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3 potatoes

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2 Tablespoons olive oil

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2 onions, finely chopped

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2 cloves garlic, finely chopped

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2 Tablespoon dried dill weed

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½ teaspoon black pepper

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8-10 ounces fresh spinach or swiss chard, finely chopped (6cups) (or

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one package frozen chopped spinach)

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1 teaspoon salt

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2 Tablespoons red wine vinegar

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1) In a large pot, heat the olive oil. Add the onions and sauté for a minute or two; then add the garlic, dill, and pepper. Saute a few minutes more. Add spinach. Put the broth, lentils, split peas, diced potatoes, and bay leaves into a soup pot. Bring to a boil, then reduce heat and simmer, partially covered, stirring occasionally to keep the lentils and peas from sticking. Cook for about 30 minutes, or until lentils are tender.

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2) Scrub the potatoes well but do not peel. Dice in small cubes and cook in water to cover until the cubes are cooked but still firm,about 5 minutes after the water boils.

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3) Add the potatoes, potato water, and the spinach mixture to the lentils, along with the salt. Continue to simmer for at least 30

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minutes to blend the flavors, stirring frequently.

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4) About 10 minutes before serving, mix in the vinegar(optional). Cook 10 minutes more, then taste and adjust the seasonings.

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Serves 6

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Note: you can cook it all in one pot if you start with the sautee and

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then add from there!

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