Lentil And Spinach Soup

Ingredients

some spinach
1 brown lentils
2 bay leaves
1 celery stick
10 gr ginger
1,900 ml vegetable stock
16 ml olive oil
1 onion
2 garlic
2 tomatoes
10 ml cider vinegar
3 gr cilantro

Instructions

Combine lentils, bay leaves, celery, ginger and stock in large pan, simmer, uncovered, about 30 mins or until lentils are just soft. Heat oil in the pan, add onion and garlic, cook, stirring, until onion is soft. Add tomatoes, cook, stirring, until tomatoes are pulpy. Add the 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.