Recipe
Egyptian Spinach and lentin soup
Posted by : unknown
Preparation time : 10 Min
Cooking time : 1 Hrs 20 Min
Level of difficulty : Low
Ingredients
4 servings
- 2 cups brown lentils
- 2 bay leaves
- 4 cups water
- ½ cup olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, peeled and crushed
- 1 lb. fresh spinach
- 1 tsp. ground cumin
- 2 Tbsp. fresh coriander
- 2 Tbsp. fresh lemon juice
- salt and pepper to taste
- 2 tsp. flavored vinegar
Preparation
Cook lentils and bay leaves with 3 cups of water in a large pot and bring to a boil; reduce heat and simmer, covered, for about 35–45 minutes, or until lentils are soft enough to mash with a fork.
In a large skillet, heat olive oil and saute the onion together with the garlic for about 5 minutes. With a slotted spoon, transfer the cooked onions and garlic to the lentil mixture; stir in the spinach, cumin, coriander, lemon juice, a bit of salt and pepper, and 1 cup water.
Stir briskly and simmer for about 15–20 minutes, adding more water if needed. Just before serving, sprinkle a few teaspoons of flavored vinegar into broth.
Serve hot.
