Busters Recipes

Lentil Soup With Spinach
  
  1/2 pound onions, chopped
  1 medium leek, cleaned and chopped
  3 tablespoons olive oil
  1/2 pound carrots, diced
  10 ounces waxy potatoes, washed and diced
  6 to 7 garlic cloves, sliced
  2 cups finely chopped flat leaf parsley
  2 bay leaves
  1 whole clove
  1 tablespoon thyme
  1 teaspoon oregano
  1 teaspoon black pepper, freshly ground
  2 cups large green or brown dried lentils, rinse and soak for 2 hours
  salt to taste
  2 pounds fresh spinach, stems removed, washed well
  1 cup chopped fresh basil leaves
  
  In a large pot, about 7 quarts capacity, fry the chopped onions and leek in the olive oil over low heat until translucent. Add the carrots, potatoes, garlic, parsley, bay leaves, clove, thyme, and oregano, and sprinkle with pepper. Stir over a medium-high heat for a few minutes.
  Drain and rinse the lentils. Stir them into the vegetables and add 3 quarts water. Simmer until the lentils are soft -- about 40 to 45 minutes. Please don't add salt until the end, or the lentils will take much longer to cook. In fact, they may never soften. Add the salt. Chop the spinach and stir it in, with half the chopped basil. Serve as soon as the spinach has wilted. The extra basil is for sprinkling on top at the table.
  Serves 6 to 8.

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