• Christo's Lentil Spinach Soup

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    • 2 c. Diced yellow onions
    • 1/4 c. Extra virgin olive oil
    • 6 c. Chicken stock
    • 1 lb Green lentils
    • 1 lb Minced frzn spinach -or possibly-
    • 1 quart Fresh spinach leaves, stemmed, washed, and loosely packed
    • 2 tsp Grnd black pepper
    • 1/4 c. Fresh lemon juice Salt to taste


    1. In a deep saucepan, saute/fry onions in extra virgin olive oil till transparent, but not brown. Add in chicken stock and bring to boil. Add in lentils and return to moderate boil. If using frzn spinach, add in it at this point; if using fresh spinach, julienne the leaves and add in when the lentils have been cooking 20 min. The soup should cook a total of 30 to 40 min, depending on the dryness of the lentils. Finish the soup with black pepper, lemon juice, and salt.
    2. Makes 6 servings.

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