Mediterranean Spinach and Lentil Soup

Name: Mediterranean Spinach and Lentil Soup
Cuisine: South African
Ingredients: 30 ml Olive Oil; 1 Onion, diced; 2 Garlic cloves, chopped; Salt and Pepper; 7,5 ml ground Coriander; 7,5 ml ground Cumin; 7,5 ml Sumac; 2,5 ml Chilli flakes; 10 ml dried Tarragon; 1 ml Sugar; 15 ml Flour; 1500 ml Vegetable Stock; 750 ml Water; 200 g Baby Spinach; 375 ml Lentils; 20 ml Lime Juice; 10 ml dried Parsley

Sean Strydom @Sean_Strydom

Port Elizabeth

Mediterranean Spinach and Lentil Soup

Sean Strydom @Sean_Strydom

Saved

Ingredients

30 mlOlive Oil
1Onion, diced
How to dice an onion with no tears
2Garlic cloves, chopped
Salt and Pepper
7,5 mlground Coriander
7,5 mlground Cumin
7,5 mlSumac
2,5 mlChilli flakes
10 mldried Tarragon
1 mlSugar
15 mlFlour
1500 mlVegetable Stock
750 mlWater
200 gBaby Spinach
375 mlLentils
20 mlLime Juice
10 mldried Parsley

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Steps

1

Heat Olive Oil in a Dutch oven. Add Onion and sauté till golden.
2

Add Garlic, Salt and Pepper, Coriander, Cumin, Sumac, Chilli flakes, Tarragon, Sugar and Flour.
3

Add Stock and Water and increase heat and bring to a rolling boil. Add the Spinach and Lentils, then cook for 5 minutes.
4

Reduce heat and cook for 20 minutes covered. Check occasionally to ensure the liquid is enough, add hot water if needed.
5

Once the Lentils are fully cooked, stir in the Lime Juice and Parsley. Remove from heat and set aside, covered for 5 minutes. Serve with Sourdough bread

Lazyman's Sourdough Bread