Wednesday, May 19, 2010

Spinach and Lentil Soup

This one comes from a cold, rainy day and a real need for soup. It's tangy and super easy. I had a lot of fresh spinach and everything else on hand for this one.
It's modified from this recipe on

1 tablespoon olive oil
1 onion, chopped
3 cloves garlic, chopped
2/3 cup dry green lentils
1 3/4 cups water or chicken broth (I used broth)
1 tablespoon all-purpose flour
1/3 cup chopped fresh parsley (opt.)
2/3 cup chopped fresh spinach
3 tablespoons lemon juice
1 teaspoon (or more) cumin
1/2 teaspoon salt
1. Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the chopped garlic, cook 30 seconds until fragrant. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
2. Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the fresh parsley (not necessary but it adds a good kick to it), and let simmer in for a moment. Add the spinach, lemon juice, cumin, and salt, let simmer If you prefer a thinner soup, add a bit more water or broth. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.
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