Soup: Middle Eastern Lentil Soup

1 c. lentils

3 (14-oz.) cans chicken broth

1 (14-oz.) can diced tomatoes

1 onion, chopped

2 cloves garlic, minced

1 to 2 T. olive oil

1 to 2 tsp. cumin

sm. bunch spinach or chard, chopped

juice of 1/2 lemon, or more

Salt and pepper to taste

fresh chopped mint (or dried), to taste

Combine olive oil, onions, garlic, and cumin in a soup pot and cook until softened.  Add lentils, broth and tomatoes with juice.  Bring to a boil, then simmer over low heat 30 to 45 minutes until lentils are tender.  Add spinach or chard and cook until just wilted.  Add salt, pepper, mint, and lemon juice to taste.

Recipe Note: Loosely based on recipe in More with Less.

Jayne Reynolds

From the Kitchens of CMC

Columbus Mennonite Church

2004