Middle-Eastern Spinach and Lentil Soup with Meatballs

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Preparation info

  • Serves

    6–8

    • Difficulty

      Easy

    • Ready in

      1 hr 10

Appears in

Good Soup Book

Good Soup Book

By Lindsey Bareham

Published 1997

  • About

This soup is a complete meal but is still very good and quite filling even without meatballs. It’s even better if you cook the lentils the day before you plan to eat the soup.

Ingredients

For the soup

  • 250 g (8 oz) brown lentils (preferably Puy lentils)
  • 1 chicken

Method

  • Rinse the lentils, and put them in a large pan, with the stock-cube, onion stuck with clove and bay leaf and water. Bring the water to the boil and then let it simmer, uncovered, for 40 minutes or until the lentils are tender.
  • Meanwhile, make the meatballs by placing all the ingredients in a bowl. Mix thoroughly and squeeze all the ingredients together with your f