Syrian-Style Lentil and Spinach Soup You Have To Try

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Syrian-Style Lentil and Spinach Soup

"This soup is sort of a warm hug. And it's very easy to put together."

Ingredients :

• 1 tablespoon olive oil
• 1 onion, chopped
• 2/3 cup dry inexperienced lentils
• 1 3/4 cups water
• 1 tablespoon all-purpose flour
• 2/three cup chopped clean spinach
• 3 tablespoons lemon juice
• half of teaspoon salt

Instructions :

Prep : 10M	Cook : 4M	Ready in : 50M

• Heat oil in a pot over medium warmth. Stir in onion and cook until tender approximately 7 minutes, stirring now and again. Add the lentils and water and produce to a boil, then reduce warmth to low and simmer, uncovered, till lentils are tender, 20 to 25 minutes. Cooking times will vary relying on the freshness of the lentils.
• Ladle a half cup of the soup liquid right into a bowl and whisk in the flour to shape a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you choose a thinner soup, add a bit greater water. Cook till spinach is wilted, about five mins. Adjust salt and lemon to suit your taste.

Notes :

• Reynolds® Aluminum foil may be used to hold meals wet, cook dinner it calmly, and make clean-up less complicated.

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