Syrian-style lentil soup with spinach and lemon, served chilled.

Steps

1. Wash and pick over the lentils.
2. Cover with cold water and cook covered until tender.
3. Wash spinach (bhagi) leaves and break up then chop them.
4. Add these and 1 cup of water to the lentils.
5. Continue cooking until the spinach is done, adding more water if necessary.
6. Heat the olive oil in a skillet and add the chopped onion.
7. Crush the garlic cloves with 1 tsp salt and add these and the chopped celery to the onion.
8. Continue cooking until the onions, garlic and celery are tender and blended.
9. Add these to the lentil mixture.
10. Mix the lemon juice with the flour and stir it into the soup.
11. Cook gently stirring occasionally, until the soup is rather thick. Serves 6 to 8.

Notes

• Syrian style, served with spinach and lemon juice, served chilled and garnished with chives.