Christos Greek Restaurant: Lentil-Spinach Soup

4:58 PM, Feb 25, 2013   |    comments
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From the kitchen Of Christos Greek Restaurant: Lentil-Spinach Soup

INGREDIENTS
10 CUPS VEGETABLE STOCK
2 CUPS DICED YELLOW ONION
3 CLOVES OF GARLIC, PEELED, FINELY DICED
3 TBSP EXTRA VIRGIN OLIVE OIL
1 LB GREEN LENTILS
2 LB FRESH SPINACH, STEMMED, WASHED, AND CUT INTO THIN STRIPS
2 TBSP FRESH LEMON JUICE
2 TSP FRESH-GROUND BLACK PEPPER
SALT TO TASTE

DIRECTIONS
In medium soup pot, sautee diced onions and garlic in olive oil until transparent (but not brown).
Add vegetable stock, bring to boil.
Stir in lentils.
Cook at medium heat for a total of 40 minutes, adding in spinach 10 minute before removing from heat.
Finish with black pepper and lemon, balancing these two flavors to taste.

www.christos.com

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