Lentil Spinach Sweet Potato Soup With Caraway

[Guest guest]

Lentil Spinach Sweet Potato Soup With Caraway

 

1 tablespoon olive oil

2 leeks

3/4 teaspoon ground caraway seed

1/2 teaspoon ground allspice

6 cups veg. broth

1 large sweet potato, peeled and diced

2 parsnips, peeled, quartered and sliced thin

1/2 pound lentils, rinsed and drained

1 teaspoon salt

small bunch spinach

1/4 cup chopped fresh parsley

 

Trim the leeks and rinse well. Cut in half lengthwise

and thinly slice. Heat oil, in a 5-qt. Dutch oven over

medium heat. Add the leeks and cook, stirring, for 10

minutes, or until softened. Add caraway and allspice

and continue to cook, stirring, for 1 minute. Stir in

the broth, sweet potato, parsnips and lentils and

bring to a boil. Reduce heat and simmer, stirring, for

20 minutes, or until the vegetables and lentils are

tender. Season with salt and pepper. While this is

cooking, wash and dry spinach, removing the stems and

then chop leaves. Remove the pan from heat when it's

finished and stir in spinach and parsley. Serves 6.

 

 

 

 

______________________________\

____

Sick sense of humor? Visit TV's

Comedy with an Edge to see what's on, when.

http://tv./collections/222