Lebanese lemon soup with lentils

Heat the oil in a large saucepan over high heat. When the oil is very hot, until Ingredients:

• olive oil - 1 st. a spoon
• finely chopped onions - 1/2 cup
• pound brown lentils - 1 piece
• cloves of garlic - 3 pieces
• packing frozen whole spinach leaves - 1 piece
• dried mint, crushed - 1 st. a spoon
• lemon juice - 3/4 Glass (salt to taste)

Instructions

Heat the oil in a large saucepan over high heat. When the oil is very hot, add the onions and mix until the onion starts to toast, about 10 minutes. Put the lentils, garlic, frozen spinach and mint into the pan. Pour enough water to make it about 2 inches taller than a mixture of lentils. To stir thoroughly. Bring to a boil, reduce the heat to medium. Cook over low heat, open (without lid), until lentils become soft, about 20 minutes. If the soup becomes too thick, add a little water. Salt to taste. Reduce heat and add lemon juice.

Servings: 8