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Lentil and Spinach Soup

1 c (200g) brown lentils
2 Bay leaves
1 Stick celery, finely chopped
2 t Grated fresh ginger
2 l (8 cups) chicken stock
20 g Butter
1 lg (about 200g) red Spanish onion, finely chopped
2 Cloves garlic, crushed
2 md (about 260g) tomatoes, peeled & chopped
1 bn (about 40 leaves) English spinach, chopped
2 t Cider vinegar
1 t Chopped fresh coriander

Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft.

Heat butter in pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add spinach, stir over heat until spinach is wilted. Add spinach mixture to lentil mixture, stir in vinegar and coriander; stir until heated through. Discard bay leaves before serving.

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