LENTIL AND SPINACH SOUP

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Lentil and Spinach Soup image

When we lived in Houston we ate often at a restaurant called "Gyro, Gyro". The family that owned it was Middle Eastern and made the most delicious lentil soup I ever tasted. Sadly, the restaurant burned and never re-opened. I have searched and searched for a recipe similar to the one that they used. I have not found anything....

Provided by Avery Davis-Fletcher

Categories     Other Soups

Time 1h45m

Number Of Ingredients 15

1 lb dried lentils (i used green.)
8 c beef broth (you may also substitute chicken or vegetable broth.)
2 c water
1 medium onion (may use large if desired)
4 Tbsp extra virgin olive oil
4 clove garlic - smashed but still whole
1 can(s) (15 ounces) crushed or diced tomatoes
2 bay leaves
4 Tbsp butter
1 box (10 ounces) frozen spinach
1 Tbsp cumin
salt and pepper to taste
1-2 small chilis (optional) thinly sliced
1 bunch cilantro, fresh (for garnish)
1 pkg frozen, sliced carrots (10 - 13 ounces) (you may certainly use fresh, grated carrots; i just did not have any on hand when i wrote the recipe.)

Steps:

  • 1. Pick over and wash your lentils.
  • 2. Place beef broth, water, and lentils in a dutch over over a medium heat. Do not cover yet.
  • 3. Slice onion very thin. Put half of the raw onion into the pot with the lentils.
  • 4. Put 2 tablespoons of butter and 2 tablespoons of olive oil in a small skillet and heat. Cook the rest of the onion until crispy and add to the lentils and broth. Use a slotted spoon and do NOT add the olive oil and butter to the soup mixture.
  • 5. Smash the garlic cloves slightly to remove the skin, cut off the stem end and place in soup pot.
  • 6. Add a 15 ounce can of crushed or diced tomatoes. Do not drain if using crushed. Drain if using diced.
  • 7. Add 2 whole bay leaves.
  • 8. Add the remaining 2 tablespoons of butter to the pot.
  • 9. Add salt and pepper to taste.
  • 10. Add 10 ounces of frozen spinach to the pot.
  • 11. Cook on low heat, covered, until lentils begin to soften.
  • 12. Once lentils have begun to soften, add carrots.
  • 13. Add very thinly sliced chilis if desired.
  • 14. Serve using the remaining olive oil, the cilantro, and sour cream, if desired, as garnish.
  • 15. This is great with crisped pita bread as a side dish. I drizzle mine with olive oil and crisp it in the oven. Then, we dip it into the soup as we eat.

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