Christo's Lentil-Spinach Soup
A hearty Greek-style lentil and spinach soup with lemon juice and onion sautéed in olive oil until golden brown.
MediterraneanVegetarianAdvanced65 min
Ingredients
Servings
6
- 2 cup diced yellow onions
- 0.3 cup olive oil
- 6 cup chicken stock
- 1 lb green lentils
- 1 lb chopped frozen 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 until transparent but not brown.
- 2
Add chicken stock and bring to a boil.
- 3
Add lentils and return to a moderate boil. If using frozen spinach, add it now; if using fresh spinach, julienne the leaves and add when lentils have been cooking 20 minutes.
- 4
Cook a total of 30 to 40 minutes, depending on the dryness of the lentils.
- 5
Finish the soup with black pepper, lemon juice, and salt. Adjust seasoning to taste and serve.
Tags
soupmediterraneanhealthyspinachlentil
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