Green Lentil Soup with Spinach
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g lentils, reen, already cooked, out the jar
- 1 onion (s), chopped
- 2 clove (s) garlic, chopped
- Olive oil, for frying
- 50 g leaf spinach, prepared ready to cook, cut into strips
- 1 tomato (s), peeled, pitted, then diced
- 500 ml broth
- salt and pepper
- Ground cumin
- lemon
Print Recipe
Pin Recipe Instructions
- You can pre-cook the appropriate amount of dried lentils, then of course the preparation takes longer.
- Put the lentils out of the glass in a saucepan, pour about 500 ml of stock and warm them up.
- Heat the olive oil in a pan, fry the onion and garlic until they are lightly browned, then add the diced tomatoes and the spinach cut into strips and continue to fry until the spinach has collapsed. Season with salt, pepper and about 1 teaspoon of cumin. Add everything to the lentils in the pot and let it steep for another 20 minutes. Add more liquid if necessary.
- Season again to taste before serving.
- I put lemon wedges and cumin seeds on the table so that everyone can season to taste.
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