About this recipe:This soup is hearty and super-easy to make. Lentils are simmered with spinach, thickened and then seasoned with lemon juice and salt. Enjoy during the cold winter months.
1 tablespoon olive oil
1 onion, chopped
130g dry green lentils
1 tablespoon plain flour
35g chopped fresh spinach
3 tablespoons lemon juice
1/2 teaspoon salt
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Method Prep:10min › Cook:40min › Ready in:50min
Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to the boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
Ladle a 125ml of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.