Recipe

Greek lentil, spinach and dill soup

Adding salt during cooking was once thought to make pulses tough it doesn't. However it does slow down the cooking time, so it's best to season this Greek lentil, spinach and dill soup at the very end.

Jul 31, 2010 2:00pm
  • 1 hr cooking
  • Serves 6
    • Print
    Print

Ingredients

Greek lentil, spinach and dill soup
  • 2 tablespoon olive oil
  • 3 brown onions, chopped finely
  • 1 trimmed celery stick, chopped finely
  • 1 carrot, chopped finely
  • 2 clove garlic, crushed
  • 1 long red chilli, sliced thinly
  • 2 bay leaves
  • 6 stalks fresh flat-leaf parsley
  • 1 1/2 cup (300g) brown or green lentils
  • 3 litre (12 cups) water
  • 150 gram baby spinach leaves
  • 2 tablespoon red wine vinegar
  • 3 teaspoon sea salt flakes
  • 1/2 cup lightly packed fresh dill sprigs

Method

Greek lentil, spinach and dill soup
  • 1
    Heat oil in a large saucepan over medium heat; cook onion, celery and carrot, stirring, 5 minutes or until softened. Add garlic, chilli, bay leaves and parsley stalks; cook, stirring, until fragrant.
  • 2
    Add lentils; stir to coat. Add the water; bring to the boil. Reduce heat; simmer, uncovered, 20 minutes or until lentils are tender. Remove bay leaves and parsley stalks.
  • 3
    Add spinach, vinegar and salt to soup; stir until spinach wilts. Season with freshly ground black pepper.
  • 4
    Serve bowls of soup topped with dill sprigs.

The Latest from Food To Love