Syrian-Style Lentil and Spinach Soup You Have To Try
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Syrian-Style Lentil and Spinach Soup |
"This soup is like a heat hug. And it is very easy to put together."
Ingredients :
- 1 tablespoon olive oil
- 1 onion, chopped
- 2/3 cup dry inexperienced lentils
- 1 three/4 cups water
- 1 tablespoon all-motive flour
- 2/3 cup chopped sparkling spinach
- three tablespoons lemon juice
- half of teaspoon salt
Instructions :
Prep : 10M | Cook : 4M | Ready in : 50M |
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- Heat oil in a pot over medium warmth. Stir in onion and cook until soft about 7 minutes, stirring from time to time. Add the lentils and water and produce to a boil, then lessen warmth to low and simmer, exposed, till lentils are soft, 20 to twenty-five mins. Cooking times will range relying on the freshness of the lentils.
- Ladle a half cup of the soup liquid into a bowl and whisk within the flour to shape a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you select a thinner soup, upload a bit extra water. Cook till spinach is wilted, approximately five mins. Adjust salt and lemon to fit your taste.
Notes :
- Reynolds® Aluminum foil may be used to maintain food wet, cook dinner it calmly, and make smooth-up easier.
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