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Lemony Lentil-Spinach Soup

8 cups bouillon
1 onion, chopped
3 garlic cloves, minced
1 stalk celery, chopped
2 cups lentils
1 medium red potato, cut in 1/2" cubes
1 teaspoon ground coriander
1 teaspoon ground cumin
pinch cayenne, to taste
1 10-ounce bag baby spinach leaves
Juice of one lemon
Freshly ground pepper

Put the bouillon, onion, garlic, celery, lentils, potatoes and spices in a large pot and bring to a boil. Reduce the heat and simmer, uncovered, for 20-30 minutes or until the lentils and potatoes are both tender. Add the spinach and lemon juice and cook 5 minutes more. Serve with ground pepper to taste.

6-8 servings.

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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