Recipe

No Fuss Lentil Soup Recipe

Add Step-by-Step Photos	Bostonmargy / All my dishes 1 year, 10 months ago A flavorful and easy version of lentil soup. I didn't have the traditional veggies to accompany it, like carrots, so used onions, garlic and spinach. The result was mellow but very flavorful, and redolent of garlic! Prep:20m Cook:35m Servings:8	Bostonmargy
	lentils spinach garlic easy

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Ingredients

4 - 6 tbs olive oil

One large or two small onions, chopped

Two cloves garlic, chopped medium fine

1 1/2 cups lentils, rinsed and drained

8 cups water

Two good fist-fulls of spinach

Salt and pepper, to taste

Directions

Heat olive oil in dutch oven. When oil is hot, add onions and garlic. They’ll start to sweat, that is, they’ll begin to shed water and become a bit more limp and glistening. Saute onions and garlic until they’re starting to get brown, but not all the way there. Add the water, then the lentils. Stir, then add a few grinds of fresh peppercorns. You can use black peppercorns, or mix it up with black, white and pink peppercorns. Both ways are fine. Hold off on the salt until the lentils are cooked, or they’ll get tough.

Put the soup on a low boil and let it cook for about 30 minutes. Then add the washed, chopped spinach and stir to incorporate. Cover and continue to cook on a low boil for another 10 minutes. Add salt to taste and you’re finished. I used a scant 2 teaspoons total and that was fine.

A cold day and a hearty yet light meal. Add bread or crackers for the perfect dinner!

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