spinach and lentil soup (soup e esfenaj)

spinach and lentil soup

a no-frills, healthy, hearty and delicious soup

prep: 5'
cook: 10'

I hope you enjoy this no-frills, healthy, hearty and delicious soup that even the most inexperienced cook can make.


  • 250g (2 1⁄2 cups) finely chopped spinach
  • 400g (2 1⁄2 cups) tinned lentils, drained
  • 40g (5 tbsp) plain flour
  • 1 medium onion, finely chopped
  • 4 eggs
  • 60ml (4 tbsp) vegetable oil
  • salt and pepper


  • pour the oil into a pot
  • add the chopped onion
  • fry on a low heat until caramelised
  • gradually add the flour, whisking constantly
  • add a litre (4 cups) of hot water
  • keep stirring to dissolve any lumps
  • season with salt and pepper
  • strain any excess liquid from the lentils
  • add to the saucepan
  • add the chopped spinach
  • cook for 2 minutes
  • poach the eggs in a separate saucepan
  • ladle the soup into a bowl
  • place the poached egg on top

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