Lentil & Spinach Soup

I always have to have frozen portions of this soup on hand for my family. I especially love to make this in the spring when it is easy to find spring greens growing around my community. While in Jerusalem, I could often be found roaming the fields for greens right along with the Bedouin women or grandmothers from the nearby Arab village. That was fun! I still forage for wild greens! In America, I use the young leaves of the Mallow bush and use them like spinach.

Cook the lentils

12 oz bag (3/4 pound) of green lentils


Lentils do not need to be soaked. Add lentils and carrots to large soup stock pot and cover with water. Bring to a boil and turn it down to a medium simmer, until lentils are soft but do not fall apart. 

Add to cooked lentils:

3 medium onions, sliced
1/4 cup of olive oil
2 whole carrots, peeled, and chopped (optional)
1/2 cup of mild salsa (optional) or substitute a small can of tomato sauce - this is more or less to your preference. I like a lot of tomato taste in my lentil soup.
1 16-oz box of soup stock (chicken, beef, vegetable)
1/4 pound of fresh spinach or any greens you prefer
3 teaspoons of cumin
3-4 cloves of garlic, minced (optional)
1-2 teaspoons of sea salt (to taste)
1 teaspoon of fresh ground pepper (to taste)

Procedure

While the lentils are cooking, slowly saute sliced onions in olive oil in saucepan until they are caramelized. Add spices, minced garlic, salt and pepper and stir for another minute or two, taking care not to burn. 


Add all of this, the soup stock, and the salsa or tomato sauce to the cooked lentils and bring to a boil again. Boil soup for another couple of minutes on medium heat. It will begin to thicken up. Finally, add the fresh spinach and simmer for about 2 minutes, stirring the soup carefully, taking care not to overcook the spinach.

Serve about 1/2 cup of the steaming hot soup in bowls.