lentil and spinach soup
When we lived in Houston we ate often at a restaurant called "Gyro, Gyro". The family that owned it was Middle Eastern and made the most delicious lentil soup I ever tasted. Sadly, the restaurant burned and never re-opened. I have searched and searched for a recipe similar to the one that they used. I have not found anything. As a result, I have written my own recipe. I hope that you enjoy it.
prep time
15 Min
cook time
1 Hr 30 Min
method
---
yield
8-10 depending on whether used as an appetize or main dish
Ingredients
- 1 pound dried lentils (i used green.)
- 8 cups beef broth (you may also substitute chicken or vegetable broth.)
- 2 cups water
- 1 medium onion (may use large if desired)
- 4 tablespoons extra virgin olive oil
- 4 cloves garlic - smashed but still whole
- 1 can (15 ounces) crushed or diced tomatoes
- 2 - bay leaves
- 4 tablespoons butter
- 1 box (10 ounces) frozen spinach
- 1 tablespoon cumin
- - salt and pepper to taste
- 1-2 small chilis (optional) thinly sliced
- 1 bunch cilantro, fresh (for garnish)
- 1 package frozen, sliced carrots (10 - 13 ounces) (you may certainly use fresh, grated carrots; i just did not have any on hand when i wrote the recipe.)
How To Make lentil and spinach soup
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Step 1Pick over and wash your lentils.
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Step 2Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
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Step 3Slice onion very thin. Put half of the raw onion into the pot with the lentils.
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Step 4Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
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Step 5Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
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Step 6Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
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Step 7Add 2 whole bay leaves.
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Step 8Add the remaining 2 tablespoons of butter to the pot.
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Step 9Add salt and pepper to taste.
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Step 10Add 10 ounces of frozen spinach to the pot.
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Step 11Cook on low heat, covered, until lentils begin to soften.
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Step 12Once lentils have begun to soften, add carrots.
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Step 13Add very thinly sliced chilis if desired.
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Step 14Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
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Step 15This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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