Spinach and lentil soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown lentils |
| 1 | pounds | Fresh spinach |
| 1 | Onion, chopped | |
| ¼ | cup | Olive oil |
| 1 | teaspoon | Tomato paste |
| 1 | Bay leaf | |
| 4 | cups | Water |
| 2 | Garlic cloves, crushed | |
| 1 | teaspoon | Cumin |
| 1 | teaspoon | Coriander |
| 1 | teaspoon | Thyme |
| ¼ | cup | Chopped parsley |
| 3 | tablespoons | Lemon juice |
| Salt | ||
| Pepper | ||
Directions
Wash lentils and cook in water until almost tender. Carefully wash, drain, stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach until wilted. Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients.
Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon. Converted by MMCONV vers. 1⅖ ---