This recipe requires
eight spinach leaves but only a few stalks. Use the
remaining stalks for the salad recipe on page 89.
Cooking time: 1 hour
1½cups brown or green lentils, prepared and
washed (see page 16)
7 cups water
2 cloves garlic crushed with 1½ teaspoons salt
¾ cup onions, chopped
½ cup olive oil
8 spinach leaves plus a few stalks, chopped finely
½ cup lemon juice
1 teaspoon corn flour / cornstarch (optional)
1 stalk of celery, chopped finely
Place the lentils in a saucepan with 7 cups of water
and bring to the boil. Cover and simmer until
Brown the onions in oil. Add the chopped spinach and
the garlic crushed with salt, and mix well. Sauté
slowly until the spinach becomes soft.
Bring the lentils back to the boil and add the
celery and the sautéed mixture. Turn the heat to low
and simmer slowly for 5 minutes.
For a thin soup, mix in the lemon juice and adjust
salt to taste. For a thicker soup, mix the corn
flour / cornstarch with the lemon juice before
adding it to the cooked soup, and then allow soup to
simmer for a few minutes longer.