Servings: 4
Ingredients
- 1 ½ Cups Red lentils Very well rinsed.
- 1 Cup Canned or fresh diced tomatoes With juice.
- 3 Tbsp Grape Seed oil
- 6 Cloves Garlic Minced.
- 2 Tsp Himalayan pink salt
- 2 Tbsp Fresh ginger Grated.
- 1 Bay leaf
- 2 Tbsp Lemon juice
- ½ tsp Himalayan pink sea salt
- to taste ground black pepper
- 2 Cups baby spinach Washed - can substitute chard, kale or beet greens.
- 5 Cups water
Instructions
- In a pot over high heat, combine 5 cups of water with the lentils, tomatoes, oil, garlic, salt, ginger, and bay leaf to the pot.
- Bring to a boil and then reduce to a simmer until lentils are cooked – about 15-20 minutes. (lentils will be soft and almost mushy)
- Remove bay leaf.
- If you desire a creamier texture, blend the soup with an immersion blender.
- Stir in the lemon juice, add salt & pepper.
- Add the spinach/greens, simmering until wilted, and serve.
Notes
**If using a pressure cooker - add ingredients to the pot over high heat. Lock the lid in place and bring to full pressure. Reduce the heat to low and simmer for 10 minutes. Transfer the pressure cooker to the sink and run cold water over it to release the pressure. Stir in lemon juice, salt & pepper, and the greens until wilted.
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