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Wash and drain your spinach and
cut any large leaves in half. In a large pot, cook the lentils
in enough water to cover them, until they are soft.
In a separate pan, heat the
olive oil and sauté the onions and garlic until translucent
and pour this into the lentils with the oil.
Add the cumin, spinach and salt
and pepper and simmer it all together until the spinach
settles and the lentils are very soft.
Susie’s Note:
You can make this soup as thick or as thin that you prefer by
adding more or less water. I like a thick version with lots of
crusty bread. |
