Spinach and Lentil Soup

Today we have, for your dining pleasure–Ta Da!  A soup recipe!  You knew that was coming, didn’t you? (If you didn’t, well, you just haven’t been paying attention to how my brain works.  And at the moment, I have SOUP on the brain.)

I made this for dinner a couple of nights ago, and Lee announced that it was THE BEST SOUP I’VE EVER MADE.  High praise, indeed–I make a lot of soup.  The secret ingredient is a lot of lemon juice; more than seems reasonable, even.  It makes it bright and tangy and savory.  Magically delicious.

The recipe comes from Claudia Roden’s authoritative tome, The New Book of Middle Eastern Food.  I suppose it would correctly be called Shorbet Adds bil Hamud, but since I don’t actually know for sure what that means, we’re going with her English subtitle:  Lemony Spinach and Brown Lentil Soup.  Quick, nutritious, and gets rave reviews.  What more could you want?

Lemony Spinach and Brown Lentil Soup
serves 6 (I half it for the two of us, and have just enough left for my lunch the next day)

1 large onion, chopped
3 cloves garlic, finely chopped
1 cup large brown or green lentils, rinsed
2 medium potatoes, diced
2 quarts water or chicken broth
1 pound fresh spinach or frozen leaf spinach (defrosted)
1/4 cup chopped cilantro (if I don’t have any on hand, I just skip it)
salt and pepper
juice of 1 1/2 lemons, or more (don’t skimp)

In a large pan, saute the onion in a bit of pan spray until soft and golden.  Add the garlic and stir until it begins to color.  Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.

At this point, Roden has you wilt the spinach in a separate pan–I don’t bother.  I buy the stuff in the bag in the produce section.  While the soup is cooking, pinch the stems off the spinach leaves, cut or tear them roughly (just the largest leaves), and rinse in a colander.

Add the spinach and cilantro to the soup and season with salt and pepper.  Stir well and add water, if necessary, to have a lighter consistency.

Cook a few minutes more and add lemon to taste (it should be tangy) before serving.

Add bread, and a salad if you feel the need, and enjoy.