Ingredients
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375
-
-
-
1
-
2
-
4
-
6
-
1
-
1 1/2
-
-
-
-
-
-
Directions
Lentil Soup With Spinach and Lemon (Ads Bi Hamud), A rich lentil soup recipe which I’ve adapted from an online Jamie Oliver recipe, and posted here in response to a Forum request for a lentil soup recipe without tomatoes The preparation and cooking times below do not include the one hour required for soaking the lentils , Very good and as with some soups a lot better 2 days later I made ours gluten free with a white rice flour and tapioca starch mix rather than plain flour used sea salt and baby spinach I would like to make this again for DH to try , An absolutely lovely lentil delight! I adore spinach and the generous amount of it in this soup was awfully comforting on a chilly spring evening We halved the recipe, which still makes at least five servings!- but I accidentally put the whole amount of lemon juice! For the record, it was great!! LOL Thanks!
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Steps
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1
Done
|
Wash and Drain the Lentils, Place Them in a Pan With Water to Cover and Simmer For 30 Minutes or Until They Are Very Tender, Adding Salt and Pepper, to Taste, Towards the End of the Cooking Time. |
|
2
Done
|
Wash the Spinach Thoroughly, Remove the Stems, Chop the Leaves Coarsely, and Add Them to the Lentils. |
|
3
Done
|
Saut the Onions and Garlic in Oil Until Soft, Add the Flour and Stir Well. |
|
4
Done
|
Add a Cup of Water and Stir Until This Sauce Thickens; Then Pour the Sauce Into the Soup. |
|
5
Done
|
Add the Lemon Juice and More Water, If Necessary, and Simmer Until the Soup Is Thick. |
|
6
Done
|
Serve Very Hot. |
