Lentil and spinach soup

Lentil and spinach soup
Lentil and spinach soup

Dark lentils are tasty, but it was quickly brewed. It does not need a long soak – and so it softens in 10 minutes. In slightly undercooked as it breaks down on the plate and is suitable for salads and decorations.

Preparation time: 40 minutes.

Lentil and spinach soup is the best recipe! The recipe is well suited for: dinner.

Servings: 8

Ingredients:

200 g of dark lentils

150 g fresh or frozen spinach

2 medium potatoes

1 onion

2 tbsp. olive oil

1/2 cup fresh lemon juice

1 teaspoon ground cumin

Salt to taste.

Preparation:

Wash the lentils until the water is clear and transparent. Then place it in hot water for 10 minutes to make it softer.

Chop the onion finely and cut the potatoes into cubes. Pour the olive oil into the pan and when it heats up, add the chopped onion.

 Chop the onion finely

cut the potatoes into cubes

Pour the olive oil into the pan and when it heats up, add the chopped onion.

Fry the onions until lightly browned. Then add to it the potatoes, spinach – and stir. Add the spices and salt.

Then add to it the potatoes, spinach

Then add to it the potatoes, spinach - and stir

After a few minutes add the lentils, water, and cook over medium heat for 20 minutes.

 After a few minutes add the lentils

Add water

Lentil and spinach soup is  simple step by step recipe with photos.

Lentil and spinach soup

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