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 ---

Related recipes