Lynne's Spinach & Lentil Soup


Good hot or cold, and great served with warm pitas.

Time: 1 hour 30 mins.

2 cups brown lentils, washed

4 Tbs. olive oil

2 cloves of garlic

1 lb. fresh or 8 ounces frozen chopped spinach

1 medium onion, finely chopped

2 Tbs. finely chopped fresh cilantro OR 1 Tbs. ground coriander

1/2 tsp. cumin

Juice of 3 lemons

Salt and pepper

Lemon wedges

Put the lentils and 5 cups of water in a heavy pot and bring to a boil; reduce the heat, cover, and simmer for one hour.

Heat half the oil in a frying pan and sauté the garlic.

Add the spinach and fry, stirring until the spinach is wilted.

Transfer this mixture to the soup pot.

Add the coriander, lemon juice, and cumin.

Season to taste with salt and pepper.

Cover and gently simmer for 20 minutes.

Meanwhile, fry the onion in the remaining oil until golden brown and add to the pot five minutes before the end of the cooking time.

Serve with lemon wedges for extra lemon as desired.