Lentil and spinach soup

In a TV program a Lebanese chef cooked national dishes. I had never been to Lebanon, so I thought I was unfamiliar with Lebanese cuisine. But it turned out that many of the dishes prepared by the chef, I not only know, but I cook regularly! (Eggplant appetizers, for example). Т. е. My family's tastes are close to Lebanese. So the recipe for lentil soup (and I make legumes at least 3 times a week - both soups and porridges) got me interested. Except that I've cooked fresh spinach 3-4 times in my life. That's why I put off trying it for "later" and for "Later". The contest prompted me. Especially since there was a little broth made of lamb (we made soup with chickpeas). I can not put it out: chickpeas bought at the market. "Mistralovs sb" neither chickpeas, nor mung bean, nor lentils in such an assortment I have not met).

How to cook lentil and spinach soup step by step with photos

	Pour the lentils in the broth - they don't need to be soaked, you can cook them immediately. Bring to a boil over low heat.
	Chop the onions finely and sauté in vegetable oil until golden. Finely chop the parsley and rosemary leaves, without the twigs.
	Place in the pan with the simmering lentils, season with salt, pepper and, most of all!, zira . Grind the zira in your fingers, but do not grind it in a mortar.
	After boiling for a few minutes, add the spinach leaves: tear off their stalks, pile them up and then cut lengthways in half and then in thin slices. Cook until the spinach leaves are soft.
	Serve, letting the soup stand for 10-15 minutes. Garnish with mint (it's good, and chili - thin red rings. But it wasn't at home!)