Lentil And Spinach Soup

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 4
• 1 1/2 cups dried brown lentils
• 7 cups water
• 2 garlic cloves
• 1 teaspoon coarse salt
• 3/4 cup onion, chopped
• 1/4-1/2 cup oil
• 8 spinach leaves
• 2 -4 stalks spinach (use leaves in another dish)
• 1/2 cup lemon juice
• 1 teaspoon cornstarch (optional)
• 1 stalk celery, chopped finely

Recipe

• 1 sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
• 2 place the lentils in a large pot with the water. bring the water to a boil, reduce to a simmer and cover. cook for 25-30 minutes until lentils are tender but still retain their shape.
• 3 finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
• 4 in a separate pan, brown the chopped onions in the oil. add the spinach leaves and stalks, as well as the garlic paste. simmer over low heat until the spinach is wilted.
• 5 bring the lentils back to a boil and add the onion spinach mixture and the celery. turn the heat down again and simmer for 5 minutes.
• 6 if you would like a thin soup, add the lemon juice alone. for a thicker soup, whisk the cornstarch into the lemon juice before adding. if adding cornstarch be certain to simmer a few additional minutes until soup thickens.