Lentil soup with spinach

Ingredients for 4 servings:

• ½ onion(s)
• 1 small potato(s)
• 1 small jar of red lentils
• 1 handful of spinach, fresh or frozen
• 2 ½ liters of cold water
• some oil
• some butter
• ½ tbsp salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Suleymaniye soup

Chop the onion into small pieces. Heat a little oil in a pan and briefly sauté the onion pieces. Grate the potato and add it to the pan. Stir the onion and potato. Wash the red lentils and add them to the pan. Add 2.5 liters of cold water and stir. Roughly chop the spinach into strips, add it and continue stirring. Then cover the pan. Wait until the water boils, then simmer over low heat for 20-25 minutes. Turn off the heat and add the salt. Purée the soup with an immersion blender. Heat a little butter in a small pan and pour it over the soup. Tastes best hot.