Cooking description:
For those who like a more piquant taste of soup with lentils and spinach, we recommend adding a compressed clove of garlic, pre-peeled and washed, or dried ground garlic at the end of cooking. The dish is delicious both hot and cold.
Purpose: For lunch / Quickly
Main Ingredient: Vegetables / Legumes / Spinach / Lentils / Herbs
Dish: Soups
Diet: Lean meals / Vegetarian food
Ingredients:
- Lentils - 300 Grams
- Onion - 1 Piece
- Spinach - 1 Bunch
- Dried Thyme - 2 Pinches
- Salt - 2-3 pinches
- Hot water - 800 Milliliters
- Vegetable oil - 1 teaspoon
- Bay leaf - 2-3 pieces
Servings: 1-2
How to make Lentil Spinach Soup
Prepare the indicated ingredients.
Rinse lentils in water several times. The legume variety is not as relevant.
Pour lentils into a saucepan, pour in hot water and add bay leaves. Place the container on the stove and bring the contents to a boil. Remove the foam and cook the lentils for about 20 minutes.
Peel the onions, rinse in water and cut into small cubes. Pass in vegetable oil in a skillet for about 3-4 minutes.
Add the onion stir-fry to the lentil pot, boil for another 1-2 minutes, season with salt.
Wash the spinach in water, cut off the stems and cut the greens into ribbons. Add to the bowl along with the thyme and stir. Boil the soup for another 1-2 minutes and taste.
If necessary, correct it and turn off the heating. The dish is completely ready!
Pour hot lentil soup with spinach into bowls, serve with croutons.