Syrian-Style Lentil and Spinach Soup recipe
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Ingredients
- 1 tablespoon olive oil 1 onion, chopped ⅔ cup dry green lentils 1 ¾ cups water 1 tablespoon all-purpose flour ⅔ cup chopped fresh spinach 3 tablespoons lemon juice ½ teaspoon salt
Nutrition Info
- 165.6 caloriescarbohydrate: 24.6 gcholesterol: : -fat: 3.8 gfiber: 10.5 gprotein: 9 gsaturatedFat: 0.5 gservingSize: -sodium: 303.6 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Syrian-Style Lentil and Spinach Soup
Directions
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Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. 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.
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 spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.