/ / Recipe Lebanese lemon soup with lentils

Recipe Lebanese lemon soup with lentils

  • Olive oil - 1 st. a spoon
  • Finely chopped onions - 1/2 cup
  • Pound brown lentils - 1 piece
  • Cloves of garlic - 3 pieces
  • Packing frozen whole spinach leaves - 1 piece
  • Dried mint, crushed - 1 st. a spoon
  • Lemon juice - 3/4 Glass (salt to taste)

Preheat the oil in a large saucepan on a strongFire. When the oil is very hot, add the onion and mix until the onion starts to brown, about 10 minutes. Put the lentils, garlic, frozen spinach and mint into the pan. Pour enough water to make it about 2 inches taller than a mixture of lentils. To stir thoroughly. Bring to a boil, reduce the heat to medium. Cook over low heat, open (without lid), until lentils become soft, about 20 minutes. If the soup becomes too thick, add a little water. Salt to taste. Reduce the heat and add the lemon juice.

Servings: 8

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