You are|Are|Again} looking for idea recipes spinach lentil soup that are interesting? How to prepare it is indeed not too difficult but not easy either. If wrong processing, the result will be unsatisfactory and even unpleasant. Even though the delicious spinach lentil soup should have had aroma and taste that can provoke our taste buds.

Many things that more or less affect the taste quality of spinach lentil soup, first from the type of material, then material selection fresh, until the way of processing and serving it. No need worry if want prepare spinach lentil soup delicious wherever you are, because as long as you know the trick, this dish is able become dish special.

Ingredients and seasonings required in make

1. Prepare 1 cup dried green or brown lentils or 1 1/2 cans (190z/540 mL each) green or brown lentils drained and rinsed
2. Prepare 1 large onion, chopped
3. Take 1 head garlic, chopped
4. Prepare 4 Tbsp oil
5. Prepare 4 Tbsp dried mint
6. Use 1 tsp black pepper
7. Prepare 3 pckgs (10 oz/284 g each) fresh spinach
8. Prepare 1/2 cup long-grain white rice, soaked in cold water for at least 30 min, then drained. You can substitute this with 1 cup orzo
9. Prepare Juice of 2 lemons
10. Use 2 cups Vegetable or Chicken stock. You can use cubes as well
11. Prepare 3 cups boiling water
12. Prepare Salt to taste

Turn up the heat to high and bring to a rolling boil. Add the onions, garlic, carrots, and celery. Add in salt, red pepper flakes, water, vegetable stock, and lentils. When the lentil is almost cooked and carrot is tender, add Spinach to the pot.

Steps to cook Spinach Lentil Soup:

1. Cook the lentils (if using dried) in a pot of salted water over medium heat for about 25 minutes or until they are very tender. Drain and set aside.
2. Rinse and dry the pot and return it to low heat. Sauté the onion and garlic in the oil until light golden.
3. Add the mint, pepper and salt. Increase the heat to medium-low, then gradually add the spinach, one package at a time, covering the pot and letting the spinach wilt before adding the next batch.
4. Add the cooked lentils, rice, water, lemon juice and stock. Stir to mix well.
5. Simmer for at least 20-30 minutes, until the rice is cooked. Taste and make sure the soup has a subtle lemon and mint flavour—it should not be too lemony. If you need more mint or lemon, add a little at a time. If the soup is too thick, add more water, 1⁄2 cup at a time. As soon as the rice is cooked, remove from the heat.
6. Done and ready to serve!

Adjust the seasoning and add more salt and pepper if required. Garnish with fresh coriander leaves when serving. Use an immersion blender to puree the soup halfway, so that it thickens but still has texture. Put soup over medium heat again. Add the fresh spinach leaves and cilantro.

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