Syrian-Style Lentil and Spinach Soup

1 tablespoon olive oil

1 onion, chopped

⅔ cup dry green lentils

1 ¾ cups water

1 tablespoon all-purpose flour

⅔ cup chopped fresh spinach

3 tablespoons lemon juice

½ teaspoon salt

Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. 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.

Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. 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.