Ingredients
- 2 garlic (cloves)
- 1 brown lentils
- 1 onion
- 1 bay leaf
- 950 ml water
- 60 gr spinach (fresh)
- 60 ml olive oil
- 16 ml lemon juice
- 7 gr parsley (chopped)
- 6 gr tomato paste
- 2 gr cumin
- 2 gr coriander
- 2 gr thyme
Salt Pepper Wash lentils and cook in water until almost tender. Carefully wash, drain, stem and chop spinach. Heat oilve oil and saute onion, garlic and spinach until wilted. Add to lentil broth, rinsing saute pan with a little broth to save oil and garlic remaining in pan. Add to soup pot with tomato paste, lemon, parsley and the remaining ingredients. Simmer for 20 minutes. Check seasonings. Serve hot with additional lemon.
