Spinach & Lentil Soup
INGREDIENTS:
1 1/2 tb Peanut oil 1/2 c Canned water chestnuts,
2 ea Garlic cloves, minced -- drained, rinsed, sliced
2 lg Leeks, sliced 6 c Vegetable stock
1 md Carrot, sliced very thinly 2 tb Tamari
-- into matchsticks 1 tb Rice vinegar
10 oz Fresh spinach, washed & Salt & pepper
-- stemmed Strips of 5-spice tofu
1 1/2 tb Peanut oil 1/2 c Canned water chestnuts,
2 ea Garlic cloves, minced -- drained, rinsed, sliced
2 lg Leeks, sliced 6 c Vegetable stock
1 md Carrot, sliced very thinly 2 tb Tamari
-- into matchsticks 1 tb Rice vinegar
10 oz Fresh spinach, washed & Salt & pepper
-- stemmed Strips of 5-spice tofu
Heat a wok or heavy soup pot on high heat for 30 seconds. Add the oil & swirl to coat. Add garlic, leeks, carrots & lower to a simmer & cook, covered for 10 minutes. Stir occasionally. Uncover wok, increase heat to high & add spinach & water chestnuts. Stir-fry for 2 minutes. Lower heat to medium. Add warmed stock, tamari & rice vinegar. Season to taste.
Heat through but do not boil. Serve immediately, garnished with tofu strips.
"Sundays at Moosewood Restaurant Cookbook"
Heat through but do not boil. Serve immediately, garnished with tofu strips.
"Sundays at Moosewood Restaurant Cookbook"