1 onion, chopped
3 garlic cloves, minced
1 stalk celery, chopped
2 cups tiny green (French) lentils
8 cups bouillon
1 potato, diced
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
pinch cayenne, to taste
1 pound spinach or swiss chard, chopped
Juice of one lemon
Freshly ground pepper
Bring the onion, garlic, celery, lentils and bouillon to a boil in a large pot. Add the potato and spices, cover and simmer for 20 minutes. Add the swiss chard or spinach and cook 15 minutes more, or until the lentils are just tender, not mushy. Stir in the lemon juice and serve with ground pepper to taste.
6-8 servings
