SPINACH, LENTIL AND LEMON SOUP

Friday - - Ramadan Recipe Special -

Serves 6 Prep time 10 min­utes, cooking time 30 min­utes 250g green lentils 2l chicken stock 2 tbsp olive oil 1 large onion, finely chopped 1 large or two medium pota­toes, peeled and cubed 1 bunch spinach or chard, torn from the cen­tral rib and finely chopped 4 cloves gar­lic, finely chopped 1 tsp ground cumin 1 red chilli, finely chopped Zest and juice of 1 lemon Place the lentils and stock in a large saucepan and bring to the boil. In a sep­a­rate pan, heat the olive oil and lightly fry the onion, potato and greens. Add the gar­lic, cumin and chilli and fry for 2-3 min­utes. Add the onion-chilli mix­ture to the lentils and cook un­til the lentils are ten­der, about 20 to 30 min­utes. Once the lentils are cooked, check the sea­son­ing and add salt and pep­per ac­cord­ingly. Be­fore serv­ing, add the lemon zest and juice, and heat through gen­tly.

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