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.
200 g of dark lentils
150 g fresh or frozen spinach
2 medium potatoes
2 tbsp. olive oil
1/2 cup fresh lemon juice
1 teaspoon ground cumin
Salt to taste.
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.
Fry the onions until lightly browned. Then add to it the potatoes, spinach – and stir. Add the spices and salt.
After a few minutes add the lentils, water, and cook over medium heat for 20 minutes.
Lentil and spinach soup is simple step by step recipe with photos.