lentil and spinach soup
(1 rating)
When we lived in Houston we ate often at a restaurant called "Gyro, Gyro". The family that owned it was Middle Eastern and made the most delicious lentil soup I ever tasted. Sadly, the restaurant burned and never re-opened. I have searched and searched for a recipe similar to the one that they used. I have not found anything. As a result, I have written my own recipe. I hope that you enjoy it.
(1 rating)
yield
8 -10 depending on whether used as an appetize or main dish
prep time
15 Min
cook time
1 Hr 30 Min
Ingredients For lentil and spinach soup
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1 lbdried lentils (i used green.)
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8 cbeef broth (you may also substitute chicken or vegetable broth.)
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2 cwater
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1 mdonion (may use large if desired)
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4 Tbspextra virgin olive oil
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4 clovegarlic - smashed but still whole
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1 can(15 ounces) crushed or diced tomatoes
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2bay leaves
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4 Tbspbutter
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1 box(10 ounces) frozen spinach
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1 Tbspcumin
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salt and pepper to taste
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1-2 smchilis (optional) thinly sliced
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1 bunchcilantro, fresh (for garnish)
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1 pkgfrozen, sliced carrots (10 - 13 ounces) (you may certainly use fresh, grated carrots; i just did not have any on hand when i wrote the recipe.)
How To Make lentil and spinach soup
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1Pick over and wash your lentils.
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2Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
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3Slice onion very thin. Put half of the raw onion into the pot with the lentils.
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4Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
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5Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
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6Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
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7Add 2 whole bay leaves.
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8Add the remaining 2 tablespoons of butter to the pot.
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9Add salt and pepper to taste.
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10Add 10 ounces of frozen spinach to the pot.
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11Cook on low heat, covered, until lentils begin to soften.
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12Once lentils have begun to soften, add carrots.
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13Add very thinly sliced chilis if desired.
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14Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
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15This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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