|Lentil and spinach soup with yoghurt
This is another excellent recipe from Joe Famularo's Italian Soup Cookbook. If you're at UQ , it's a good one to make on Thursday night, after you've bought fresh young Swiss chard from the organic vegie man. It serves 4-5 as a lunch or entree (or 3-4 hungry people for a main meal).
|4 cups||stock |
|1 cup||green lentils, picked over, rinsed and drained|
|250 g||fresh spinach, stems removed, rinsed and chopped|
|2 tablespoons||olive oil|
|1||medium onion, chopped|
|2 large cloves||garlic, minced|
|salt and freshly ground black pepper|
|2 cups||plain yoghurt (use a nice Greek style one), or to taste|
Combine the stock and the lentils in a large soup pot. Bring to the boil over medium-high heat, then reduce the heat to a slow but steady simmer and cook, covered, until the lentils are tender, about 40 minutes.
Add the spinach and cook, covered, for 15 minutes. Meanwhile, heat the oil in a small pan and saute the onion until softened. Add the garlic and saute 2 minutes more, then add to the soup pot.
Puree the soup in batches, using a food mill or food processor, and return to the pot. Season with salt and pepper and reheat over low heat to the boiling point. Remove from heat and stir in the yoghurt.