Recipe of the Week
Each week we’ll bring you a tasty recipe passed down by Emanuel families, from the Emanuel School Community Cookbook, The Family Meal.
From the Kitchen of Tracy Bialek
Spinach, Lentil and Lemon Soup
Ingredients
350g green lentils (tinned or fresh soaked)
1 tbsp Olive Oil
3 leeks chopped
4 garlic cloves crushed
3 potatoes, peeled and chopped
3 bay leaves
Thyme and oregano
4-6 cups vegetable stock
6-8 cups water
500g spinach
1/3 cup lemon juice
Directions
Heat oil and add leeks and garlic until soft.
Add potatoes, herbs, stock, water and lentils.
Simmer for 30-40 minutes, until lentils are soft.
Add Spinach and lemon juice to soup.
Cook for another 1 minute.
Serves 6
You can order the Emanuel School Community Cookbook, The Family Meal by contacting rubykb@gmail.com