1 pound dry lentils
2 medium yellow onions, sliced
2 pounds fresh spinach
2 fresh lemons
3 quarts (12 cups) vegetable broth or water
8 cloves fresh garlic, crushed
2 Tb. extra virgin olive oil
4 Tb. sumac (optional)
sea salt to taste
crushed red pepper to taste
Garnish: Toasted pita
1. In at least a 4 quart pot, add lentils and broth or water. The amount of liquid is not exact. For a thicker soup use less water and vice versa. Bring this mixture to a boil and cook until the lentils are tender. Meanwhile you can prepare the rest of the soup.
2. In a skillet, sauté onions in olive oil until light brown and set aside. When lentils are done cooking turn heat down to medium and add the cooked onions, raw garlic, juice of two lemons and sumac. Sumac is a crimson colored sour herb taken from the sumac plant. It is used in dishes to complement the acid of lemon juice. Allow the soup to cook for another 10 minutes so the garlic flavor really comes out and then turn the burner off. Add all of the spinach in small increments because it will wilt as you add it. Lastly season with salt and pepper to taste.
3. This soup can be enjoyed hot or cold and is traditionally eaten with toasted pita (instead of crackers).
Variation: In place or in addition to spinach you may add 2 large potatoes, peeled, cut into half inch cubes. Add the potatoes after the lentils have cooked and before you add the remaining ingredients.