Jerchen's Rhodos Soup

Ingredients for 4 servings:

• 400 g lentils
• 4 spring onions, cut into rings
• 2 carrots, cut into small cubes
• 2 garlic cloves, crushed
• 2 medium-sized potatoes, floury, cut into cubes
• 4 tbsp olive oil
• 2 bay leaves
• 250 g spinach, young, finely chopped (possibly frozen)
• 3 large onions, cut into fine rings
• 2 tbsp vinegar (red wine vinegar)
• 2 tomatoes, peeled
• 2 tsp sea salt and
• Pepper, black from the mill
• n. B. water
• 2 tbsp vinegar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Lentil soup with spinach

Wash the lentils and drain. Heat 2 tablespoons of olive oil in a saucepan, sauté the leeks, carrots, garlic, potatoes, and bay leaves. After a few minutes, add the lentils, salt, and pepper, and continue sautéing. After another three minutes, add enough water to cover. Bring to a boil briefly, then simmer for 30 minutes. Heat the remaining oil in a pan and fry the onions until golden brown. Add the spinach to the soup, heat briefly, and season with salt, pepper, and vinegar. Cut the tomatoes into wedges. Ladle the soup into deep bowls, top with the roasted onions and tomato pieces, and serve. Serve with fresh farmhouse bread.