This makes a lovely tangy soup of the type popular in Turkey and Syria. To vary the thickness of the soup, just play around with the quantity of lentils. This recipe makes enough for four big bowls.
- 1 large onion chopped
- dash of olive oil
Gently fry the onions until transluscent. Add
- 3 cloves garlic, crushed and chopped
- Pinch of chilli flakes
Fry for another couple of minutes. Add
- 1.5 litres vegetable stock
- 150g – 250g dried red lentils
Bring to the boil and simmer for 30 minutes. Add
- as many fresh spinach leaves as you can hold in one fist, washed and chopped
- Handful of coriander leaves and stalks
- 2 lemons, juice and zest
Simmer a few minutes to cook the spinach. If you like a smooth soup, zap it with a stick blender. If you like it lumpy, don’t bother. Adjust the seasoning and serve, topped with fried pine nuts, almond flakes, chilli, whatever takes your fancy. Amazing eaten with fresh bread and a tangy goats cheese or feta.