Lentil soup with spinach
4 servings
30 minutes
Spinach lentil soup is a fragrant and nutritious dish from Armenian cuisine that combines the tender texture of lentils, the freshness of spinach, and the rich flavor of sautéed onions and bell peppers. This ancient recipe has roots in the traditions of simple yet hearty soups from the Caucasus. Lentils, known for their rich protein and health benefits, make this soup an excellent choice for healthy eating. Clarified butter adds a pleasant creaminess to the dish while cilantro adds spicy notes. This soup warms wonderfully in cold weather but remains light and refreshing in summer. It can be served as a standalone dish or complemented with lavash. Spinach lentil soup is a harmony of taste, health benefits, and traditions in one bowl.
1
Cook the lentils until half done.
- Lentils: 200 g
- Water: 1.5 l
2
Add fried onions in clarified butter and julienned bell peppers to the lentils.
- Onion: 100 g
- Melted butter: 80 g
- Green pepper: 150 g
3
Cook until ready. Two minutes before serving, add chopped fresh spinach and cilantro to the soup. Add salt and pepper to taste.
- Spinach: 150 g
- Coriander: 20 g