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5 from 1 vote

Lentil and Spinach Soup with Lemon Juice

This soup is one of my absolute favorites. I always make extra and store it in the fridge, allowing me to enjoy its delicious flavors throughout the week.
Course: Side Dish, Soup
Cuisine: Mediterranean
Keyword: Easy To Make, Healthy, Light
Servings: 4 People

Ingredients

  • 2 cups brown lentils 400 grams
  • 10 cups water as desire
  • 3 potatoes cut into cubes
  • 1 kilogram of spinach or green Swiss Chard chopped
  • 1 teaspoon cumin
  • Juice of 1-2 sour lemons add gradually according to taste
  • Salt to taste
  • 2 tablespoons brown flour mixed with a little water
  • For garnish:
  • 2 finely chopped onions
  • 10 cloves of garlic minced
  • Bunch of green chopped Coriander
  • Olive oil

Instructions

  • Boil the lentils in water for 15 minutes in a covered pot. Then add the chopped spinach and potatoes, cover the pot, and let it cook for another 15 minutes over medium heat or until all the ingredients are tender.
  • Separately in a pan, sauté the onions in olive oil until they become golden. Add the garlic and sauté for a little while, then add the chopped coriander for a minute and turn off the heat.
  • Add the mix on top of the soup and add the cumin. Stir the soup until all the ingredients are well mixed.
  • Mix the flour with a little water using a fork to eliminate any lumps. You can use hot soup water and add it to the flour to start adjusting the temperature and prevent clumps from forming in the soup.
  • Then add the flour mixture to the soup, stir, and let it simmer for a while until it thickens.
  • You can add water gradually if you want the soup lighter.
  • Before turning off the heat, add the sour lemon juice.

Notes

I add some chopped coriander to give it this lovely taste