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1
Preheat the oven or a toaster oven to 300F.
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2
Arrange the pita squares on a small baking sheet and bake until crisp, 10 to 15 minutes.
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3
Heat the oil in a soup pot.
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4
Add the onions and saute over medium heat until translucent.
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5
Add the garlic and continue to saute until both are golden.
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6
Add 6 cups water, followed by the lentils, bouillon cubes, and seasoning mix.
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7
Bring to a rapid simmer, then lower the heat, cover, and simmer gently until the lentils are mushy, about 25 minutes.
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8
Remove from the heat and insert an immersion blender.
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9
Process until the soup is smoothly pureed.
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10
Or, let cool slightly, then puree the soup in batches in a food processor.
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11
If the soup is too thick, adjust the consistency with a bit more water.
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12
Return to low heat and stir in the spinach and dill.
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13
Cook just until piping hot.
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14
Season with salt and pepper, garnish with the pita squares, and serve.
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15
With this soup, I often continue the Middle Eastern theme and serve it with Middle Eastern Chopped Salad (page 191), more fresh pita bread, and hummus or baba ghanouj (store-bought or homemade).
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16
This also goes well with cauliflower dishes, hot or coldQuinoa with Cauliflower, Cranberries, and Pine Nuts (page 92), Sauteed Cauliflower with Sun-Dried Tomatoes and Basil (page 198), or Cauliflower and Carrot Salad (page 189).
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17
With any of these choices, a platter of diced tomatoes and cucumbers drizzled with olive oil and lemon juice completes the meal.
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18
Calories: 345
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19
Total Fat: 5g
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20
Protein: 20g
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21
Carbohydrates: 58g
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22
Fiber: 13g
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23
Sodium: 255mg
