Lentil Soup with Spinach

Besides loving beans and other legumes, I love Middle Eastern Food. This lentil soup recipe comes from Betty Crocker's International CookBook. I have been making this soup for years as it has become a favorite.

I like to serve it with a good "Spoon Bread". Find several recipes here at "My Recipes.com". I have tried several different recipes for Spoon Bread over the years. I have not yet been disappointed. It is rather like a "corn souffle", but don't let that scare you. It is not really that difficult. You can choose a basic recipe or find one with various additions like cheese, ham, etc.

On to the Soup!

Lentil Soup with Spinach

Ingredients:

2 medium onions, cut in half, then sliced
1 clove garlic, finely chopped
2 tablespoons olive oil
3 cups water
1 1/4 cups dried lentils
1 teaspoon salt
1 pkg (10 oz) frozen chopped spinach
1 teaspoon grated lemon peel
2 teaspoons lemon juice

Steps:

1. In a soup pot, saute onions and garlic in oil until onions are tender.

2. Stir in water, lentils, and salt. Heat to boiling, reduce heat. Cover and simmer for one hour.

3. Stir in spinach, lemon peel and lemon juice. Cover and simmer until spinach is tender, about 5 minutes.

4. Serve with Spoon Bread.

Here's the one I made - A basic Spoon Bread with cheese. We love cheese.