Lentil and Spinach Soup
MediterraneanVegetarianEasy45 minBy Northstar
Ingredients
Servings
4
- 2 cup yellow onions, diced
- 0.3 cup olive oil
- 6 cup chicken or vegetable stock
- 1 lb green lentils (about 2.25 cups)
- 10 oz frozen chopped spinach, or 1 qt fresh leaves
- 2 tsp ground black pepper
- 0.3 cup fresh lemon juice
- 1 tsp salt, or to taste
Instructions
- 1
In a deep saucepan, sauté onions in olive oil over medium heat until transparent but not browned, about 5 minutes.
- 2
Add stock and bring to a boil. Add lentils and return to a moderate boil.
- 3
If using frozen spinach, add it now. If using fresh spinach, julienne the leaves and add after 20 minutes of cooking.
- 4
Simmer for 30 to 40 minutes total, until lentils are very tender.
- 5
Finish with black pepper, lemon juice and salt. Serve hot.
Tags
soup