Yom Rivii, 4 Tammuz 5777
FacebookMezoogle

Lentil and Spinach Soup

0.0/5 rating (0 votes)
Lentil and Spinach Soup

Ingredients

  • 1 ½ c lentils
  • 2 ½ quarts water
  • 1 T salt
  • 1 c chopped onions
  • 1 clove garlic, mashed
  • 4 T olive oil
  • 1 ½ c diced potatoes
  • 10 oz frozen chopped spinach
  • 4 T lemon juice
  • ½ t whole coriander, crushed

Directions

  1. Rinse lentils and place in a large pot with the water. Bring the lentils to a boil, add the salt, and simmer until the lentils are almost tender.

  2. Saute the onion and garlic in the oil until they are tender, and then add the potatoes, 2 T of the lemon juice, and the coriander.

  3. Add the onion mixture to the lentils and water, add the spinach and simmer for 20 min or until the potatoes are tender.

  4. Before serving, add the remaining 2 T of lemon juice.

Leave a comment

You are commenting as guest.

Recipe of the Week

Rich Challah Dough

in Recipe of the Week
This rich challah dough is not formed into braids for the High Holy Days, rather it is shaped in the form of a turban or snail. This is symbolic of the hope that the year will be filled with continuous good health and well being. If the challah is made into…

Post Your Recipe

Share your traditional and contemporary Jewish recipes
for all to enjoy. 

Submission Form

Cooking with Tina Wasserman