Middle Eastern-style lentil & spinach soup

Added just before serving, the spices enhance the flavours of this satisfying red lentil soup.

Recipe «Middle Eastern-style lentil & spinach soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 large brown onion, coarsely chopped, 2L water, 1 vegetable stock cube, 325g red split lentils , 1 bunch English spinach, ends trimmed, washed, finely shredded, 1 tbsp garam masala, 3 tsp ground cumin , Lebanese bread, to serve.

Ingredients:

• 1 tbsp olive oil 
• 1 large brown onion, coarsely chopped 
• 2L water 
• 1 vegetable stock cube 
• 325g red split lentils 
• 1 bunch English spinach, ends trimmed, washed, finely shredded 
• 1 tbsp garam masala 
• 3 tsp ground cumin 
• Lebanese bread, to serve 

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.
2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.
3. Ladle the soup among serving bowls and serve with Lebanese bread.