Randa’s Spinach-Lentil Soup
It rained one weekend and that, along with the fact that my friend, Liz, gave me a big bag of lemons prompted me to make my spinach-lentil soup. It, like so many of my recipes, it comes from Randa. It is so simple but it is delicious.
Spinach-Lentil Soup
Ingredients:
2 medium onions, sliced
3 cloves garlic, chopped
2 tablespoons olive oil
3 cups water
8 ounces dried lentils
1 teaspoon salt
1 teaspoon cayenne pepper
10 ounces spinach, chopped (4 cups) or 1 10 ounce package frozen chopped spinach
1 teaspoon grated lemon peel
2 teaspoons lemon juice
Preparation:
Cook and stir the onions and garlic in oil of a 3 quart saucepan over medium heat until the onions are tender. Stir in the water, lentils, salt and cayenne pepper. Heat to boiling, reduce heat. Cover and simmer 1 hour. Stir in the spinach, lemon peel and lemon juice. Cover and simmer until the spinach is tender, about 5 minutes.
