Lenten Recipe: Spinach Soup

Publish Date: 
Friday, March 1, 2013
Categories: 
Fasts & Feasts
Fasting
4 cups hot water
½ cup Lentils, picked over to discard residue
½ cup cracked wheat, large
1-2 cloves garlic, mashed
1-2 teaspoons salt to taste
1 16-ounce can whole tomatoes, broken up
2 tablespoons tomato paste
1 10-ounce package whole-leaf frozen spinach (or its equivalent in fresh spinach leaves
1 teaspoon crushed, dried or 2 tablespoons fresh, minced basil

Directions

  1. Bring water to the boil, add lentils and wheat, bring to the boil again and let simmer for 20 minutes.
  2. Add garlic, salt, tomatoes and tomato paste and simmer additional 20 to 30 minutes or until lentils are soft
  3. Add spinach and basil during last 5 to 10 minutes of cooking time.
  4. Remove from heat and serve piping hot.

Yield: 6 servings

Note: Leftover soup will thicken as it cools so you might have to add some boiling water when reheating.

This recipe is from the The 40 Days of Lent. The 40 Days of Lent by Alice Antreassian, St. Vartan Press, Diocese of the Armenian Church of America (Eastern). This book may be purchased from St. John Armenian Church Bookstore 415-661-1142.