Ingredients
2 cups lentils, uncooked
8 cups vegetable stock
1 med. onion, chopped
2 carrots, thickly sliced
1 rib celery, chopped
1 large potato, cubed
2 bay leaves
1/2 tsp. cumin
freshly ground pepper
2 cloves garlic
2-4 ounces spinach
2 tsp. Red wine vinegar
Preparation
Pick over the lentils and wash. Add all ingredients except the garlic, salt, spinach, and vinegar on the stove about an hour.
Check to make sure the lentils and potatoes are tender; if not, cook, covered, adding water if it seems too thick. Add the garlic, salt and spinach. Cook for just a couple of minutes to wilt the spinach. Stir in the vinegar at the end and serve.
