Syrian-Style Lentil and Spinach Soup

Ingredients

• 1 tablespoon flour all-purpose
• 3 tablespoons juice of lemon 
• 1 tablespoon olive oil 
• 1  onion chopped
• 0.5 teaspoon salt 
• 0.7 cup pkt spinach fresh chopped
• 1.8 cups water 

Equipment

• bowl
• ladle
• whisk
• pot

Directions

1. Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally.
2. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
3. Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste.
4. Mix the paste into the soup.
5. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.