You may also like
Categories:
brown lentils water garlic coarse salt onion oil leaves stalks Spinach lemon juice cornstarch celery
Viewed: 51 - Published at: 8 years agoIngredients
- 1 12 cups dried brown lentils
- 7 cups water
- 2 garlic cloves
- 1 teaspoon coarse salt
- 34 cup onion, chopped
- 14-12 cup oil
- 8 spinach leaves
- 2 -4 stalks spinach (use leaves in another dish)
- 12 cup lemon juice
- 1 teaspoon cornstarch (optional)
- 1 stalk celery, chopped finely
Method
- Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
- Place the lentils in a large pot with the water.
- Bring the water to a boil, reduce to a simmer and cover.
- Cook for 25-30 minutes until lentils are tender but still retain their shape.
- Finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
- In a separate pan, brown the chopped onions in the oil.
- Add the spinach leaves and stalks, as well as the garlic paste.
- Simmer over low heat until the spinach is wilted.
- Bring the lentils back to a boil and add the onion spinach mixture and the celery.
- Turn the heat down again and simmer for 5 minutes.
- If you would like a thin soup, add the lemon juice alone.
- For a thicker soup, whisk the cornstarch into the lemon juice before adding.
- If adding cornstarch be certain to simmer a few additional minutes until soup thickens.
