Lentil puree soup with spinach leaves

1 serving


Take 400 g of lentils, pour water for 6 hours, cook in it, wipe. Cook 600 g of spinach in salted boiling water, combine with lentils and its decoction. Add a tablespoon of oil, a glass of cream (or milk), loosened with 2 yolks, salt, warm up without boiling. Pour chopped dill, parsley.