Lentil soup with spinach
4 servings
30 minutes
Lentil spinach puree soup is a traditional dish of Greek cuisine filled with the warmth of the Mediterranean. Lentils, rich in protein and fiber, give the soup richness and a velvety texture. Spinach adds freshness and a light green note, while garlic and onion create an aromatic base. The slight tanginess of tomatoes gives the dish a balanced flavor. This soup is perfect for warming up on cool evenings while nourishing the body with beneficial nutrients. In Greece, it is often served with crusty country bread and olive oil. Its simplicity in preparation makes it accessible even for cooking novices, while the combination of ingredients delights both gourmets and health food enthusiasts.
1
Mix all ingredients for the soup (except salt) in a large pot, add a couple of cups of water. Cook until the lentils are done and start to break apart. This will take 15 to 45 minutes, depending on the pot. Add salt and blend until somewhat smooth.
- Yellow lentils: 1 glass
- Spinach: 210 g
- Tomatoes: 1 piece
- Garlic: 7 cloves
- Salt: to taste
2
Chop the onion, mix with oil and salt, and fry for 5-10 minutes until it turns brown. Watch it to prevent burning, or it will be very bitter.
- Onion: 1 piece
- Salt: to taste
3
Garnish the soup with onion mixture and serve hot with crispy bread.