This is a traditional Lebanese recipe, but we think of this as "'flu soup" in my house. The onions, garlic and fresh lemon make it the perfect soothing pick-me-up if we feel like we might be coming down with the dreaded lurgy! As with all of my recipes, it's super-simple and soooo healthy for you.
250g green lentils*
1.5L water or low sodium stock
One large onion, diced
2 cloves garlic, minced.
1/2 teaspoon cumin (optional)
Salt and pepper
Juice of 1-2 lemons and zest of one lemon.**
2 bunches English spinach, rinsed and chopped finely, or 240g baby spinach (approximately 2 bags), rinsed
Place onion and garlic in a large saucepan with a little love oil and sauté until cooked through.
Add the stock/water and lentils.
Simmer for 30-40 minutes or until lentils are cooked.
When lentils are cooked turn off heat and stir in spinach. You might need to do this in 2 or 3 batches. It might look like a LOT of spinach but it will cook down very quickly.
Add lemon juice
Season with salt and pepper to taste.
Serve topped with a little zest.