spinach and lentil soup (soup e esfenaj)

spinach and lentil soup

a no-frills, healthy, hearty and delicious soup

prep: 5'
cook: 10'
4

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

 more information

You can find many recipes on this website. In case of questions, please don't hesitate to email me at or follow me on Instagram.

 cookbook & workshops

All workshop participants get a €5 discount on Parisa's Persian Kitchen cookbook.

 discover Iran

Read some travel stories of how I experience my country.
 
Ontdek samen op reis met Leila Besharat, Iraanse in Vlaanderen, de rijkdom en de schitterende schoonheid van de Perzische cultuur. Bekijk haar reisaanbod op www.iranreizen.be