Middle Eastern Lentil Soup
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Ingredients (use vegan versions):
- Yellow lentils or yellow peas (1 bag has 10 servings)
- 1 package of frozen chopped spinach or 1lb of fresh
- 1 lemon
- fresh garlic smashed and chopped (to taste)
- 1 chopped vidalia onion (small)
- 1 cinnamon stick
- curry powder (Madras - or spicy preferred)
- kosher salt
- white pepper
- olive oil
Directions:
Soak lentils per package instructions (I suggest using half
the bag for this recipe if you decide to use the entire bag
double the aforementioned ingredients).
While lentils are
soaking take spinach out to defrost or wash fresh spinach.
(Frozen is better because it has the perfect amount of
water). If using fresh chop spinach into small pieces.
In
large pot place 1-2tbs of olive oil. Allow the oil to warm
and then place 2tbs of curry powder in the pot. (Heating
dry spices first releases more flavor) Toast the curry
powder but don't allow it to burn, then add the garlic and
onion. Saute. When onions are translucent, add spinach and
continue sauteing (is that even a word?). Once the spinach
has softened (about 5 minutes), add the lentils or peas and
the juice of the lemon.
Next zest the lemon, using the
entire peel, into the pot. Add about 4 cups of water,
depending on how brothy you like your soup. Taste it and
then add salt, white pepper and any additional spices (I
use a lot of curry powder -- but that's just me.)
Lastly
drop in the cinnamon stick and let simmer for 20 minutes.
Serve warm with vegan pita bread and a lemon slice.
Please taste this as you are cooking. I like a strong
lemon flavor and some people do not, so taste after jusinc
half the lemon and then decide if you want the entire lemon
and the zest. Let me know what you think.
Serves: 4
Preparation time: 30 minutes
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