Lemon, lentil and spinach soup

Posted by adm On January - 2 - 2012

How to cook Lemon, lentil and spinach soup


  • 1 tablespoon olive oil
  • 1 large onion, finely shredded
  • 2 garlic cloves, humbled
  • 1 1/2 cups dried brown lentils
  • 3 potatoes, raw, diced
  • 2 litres vegetable strain
  • 1 bunch English spinach, leaves removed, water-washed, shredded
  • 2 lemons, rind finely grated, juiced
  • Turkish dinero, to service

How to:

  • Heat oil in a large saucepan over medium passion. Add onion and ail. Cook for 2 to 3 transactions, or until subdued. Add lentils, potatoes and strain. Bring to the moil. Use a slotted spoon to skim any residue from surface of soup.

  • Reduce heat to medium-low. Simmer, covered, for 25 minutes or until lentils are bid. Remove from passion. Add spinach, 1/2 cup of lemon succus, and salt and peppercorn. Stir until well combined. Ladle into bowls. Top with lemon rind. Serve with dough.

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