spinach and lentil soup (soup e esfenaj)

a no-frills, healthy, hearty and delicious soup

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

ingredients

• 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

preparation

• 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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