Middle Eastern-style lentil & spinach soup

Posted by adm On September - 4 - 2011

How to cook Middle Eastern-style lentil & spinach soup


  • 1 tbs olive oil
  • 1 large brown onion, coarsely sliced
  • 2L (8 cups) h2o
  • 1 large Massel vegetable stock block
  • 325g (1 1/2 cups) red split lentils
  • 1 bunch English spinach, ends cut, water-washed, finely sliced
  • 1 tbs garam masala
  • 3 tsp ground cumin
  • Lebanese clams, to answer

How to:

  • Heat the oil in a large saucepan over medium rut. Add the onion and fake, stirring occasionally, for 5 minutes or until subdued. Add the water and stock dice. Increase the heat to high-pitched. Bring to the seethe.

  • Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tenderise. Add the spinach and fake, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and peppercorn.

  • Ladle the soup among serving bowls and serve with Lebanese gelt.

  • To freeze before

  • Prepare the soup to the end of tone 2. Set aside for 15 minutes to cool slimly. Ladle the soup into portion-sized freezerproof airtight containers. Pronounce, date and freeze for capable 3 months.

  • To warming, place overnight in the fridge.

  • To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner eubstance, add a little water to the soup. Continue from step 3.

  • Prepare time:15 min.

    Cooking time:25 min.

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