This is a delicious vegetarian soup rich in vegetable protein and fibre. It is also a very good source of iron! This soup, of Lebanese origin, contains mainly lentils, spinach and lemon juice.


2 tablespoons of olive oil
1 medium onion, finely chopped
250 g lentils
150 g baby spinach
1 chicken stock cube
2 garlic cloves, degermed
¼ cup packed coriander leaves
Salt and pepper
100 ml of freshly squeezed lemon juice (more or less according to your taste)

Rinse the lentils and drain them.
Cut your spinach into strips.
Heat the olive oil in a casserole dish and sauté the onion for a few minutes. Add the lentils and cover with cold water (the amount of water to add is about 3 times the volume of the lentils). Add the previously washed spinach (you can also add them a few minutes before the lentils have finished cooking so as not to overcook them). Bring to a boil, reduce the heat, cover the casserole dish and cook over low heat for about 20 minutes, or until the lentils are cooked.
Meanwhile, mash the peeled garlic cloves with the cilantro, salt and pepper.
Ten minutes before the lentils are finished cooking, add the coriander - garlic mixture, as well as the crumbled bouillon cube. Stir gently and add a little hot water if needed.
Five minutes before turning off the heat, taste and adjust the seasoning with salt and pepper, and stir in the lemon juice.

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