This is one of my new concoctions.

I love it.

Ten cups of chicken or vegetable broth. I like the chicken better.

One pound of rinsed lentils.

One large diced onion

Six cloves of minced garlic

One stalk of diced celery including the green tops

One large diced carrot

1/2 pound of Pepe pasta

Juice of one and a half lemons

Four cups of chicken broth. This is extra for when the soup needs more broth.

Two large onion

Three tablespoons butter

1/4 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon sugar

One large handful of baby spinach per bowl mixed with a drizzle of olive oil and salt and pepper

Saute the onion, carrot,celery and garlic in the oil till soft.

Add the ten cups of broth and bring to a boil

Add the rinsed lentils and cook 15 to 20 minutes or until they are soft but not mushy.

Add the pasta and cook for another 6 to 8 minutes till the pasta is done.

Add the lemon juice

Take off the heat and adjust your salt and pepper.

Cook the onions in the butter and caramelize till light brown .

Add the sugar, salt and pepper to the onions

Take a handful of the baby spinach and put it into a bowl

Add the soup

Then garnish with the caramelized onions

Serve with a wedge of lemon.

This is so good and another meatless meal

Serve with syrian bread, wedges of feta cheese and hummus

One of my favorites

Published by cmangoff

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