Lentil Soup with Coriander and Cumin

Ingredients

• 2  bay leaves 
• 2 large carrots sliced
• 1 rib celery chopped
• 0.3 teaspoon cilantro leaves minced
• 2 cups green lentils uncooked
• 2 cloves garlic minced
• 1 teaspoon ground coriander 
• 0.5 teaspoon ground cumin 
• 2 teaspoons red wine vinegar 
• 1 large onion chopped
• 8 servings pepper freshly ground to taste
• 8 servings salt to taste
• 4 ounces pkt spinach fresh chopped ( if large leaves)
• 2  vegetable cube (use if water is used instead of broth)
• 8 cups vegetable stock 
• 2 large potatoes - remove skin red cut into large cubes

Equipment

• stove
• pressure cooker

Directions

1. Add all ingredients except the additional seasonings, salt, spinach, and vinegar into the cooker and bring to a boil. Seal the cooker and cook at high pressure for 10 minutes.
2. Remove from heat and allow to sit for 5 minutes before using a quick-release method to release the pressure. (If you don’t have a pressure cooker, you can simply cook this on the stove until the lentils are tender, about an hour.) Check to make sure the lentils and potatoes are tender; if not, cook, covered but not at pressure, until done, adding water if it seems too thick.
3. Remove the bay leaves, and add the additional seasonings, salt, and spinach. Check the seasonings, adding more cumin and coriander as needed. Cook for just a few minutes to wilt the spinach. Stir in the vinegar or lemon juice and serve.