Rebecca’s Recipe of the Week: Lentil Soup with Spinach and Lemon | Canalside Community Food

This is just the sort of restorative your body is crying out for after the holidays. It’s rich and satisfying without being heavy. You’ll feel good eating it.

You can also add some cooked potatoes, if you happen to have some lying about.

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Serves 6

Ingredients
375g green lentils, soaked for 1 hour
Salt and pepper, to taste
4 tablespoons olive oil
2 onions, cut in half and sliced thin
5 cloves of garlic, peeled and sliced thin
1 tablespoon plain flour
1kg mixed greens (spinach, chard, kale, etc.)
Juice of 1.5 lemons

Preparation
Wash and drain the lentils. Put them in a pan with water to cover and simmer for 30 minutes or until they are very tender. Season to taste with salt and pepper.

Meanwhile, heat the oil in another pan and sauté the onions until they are very soft, about 15 minutes. Add the garlic and sauté until you detect a nice, garlicky smell. Add the flour and stir well. Add a teacup of water to the pan and stir to dissolve any tasty browned bits. Cook over a low heat to thicken a bit and then pour the whole thing into the lentils and mix. Heat gently so that the lentils and onions thicken a bit.

Wash the greens and chop coarsely. Add these to the lentils and cook for about 10 minutes.

Add the lemon juice and simmer a bit more, so that the soup is thick and hot.