Lentil and spinach soup
Time to cook: 20 minutes
Total Servings: 1
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).
Ingredients for lentil and spinach soup:
- Broth (meat or vegetable) - 250 ml
- Lentils (red, you can have any other kind, cooking time will be different; 1 cof.cup)
- Parsley (greens) - 1 handful.
- Rosemary (leaves, fresh) - 6-7 pcs
- Mint (leaf)
- Spinach (handful)
- Black pepper (or a mix of red (chili and paprika)