Lebanesespinachandlentilsoup Recipes

SPINACH LENTIL SOUP

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
• Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)

Steps:

• Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
• Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

LEBANESE LENTIL SOUP

Steps:

• Add the lentils to a large pot or Dutch oven and add the broth and water.
• Bring to a boil, cover and simmer until tender, 30 minutes.
• Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
• In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don't burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
• Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
• Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
• Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.

LEBANESE SPINACH AND LENTIL SOUP

Steps:

• In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
• Add the garlic and cook for 1 more minute.
• Add the water, stock, lentils, and spices, and bring to a simmer.
• Cook, covered, until the lentils are tender, 30 to 40 minutes.
• In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
• In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
• Transfer the cooked spinach to a plate and set aside.
• Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
• Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
• Add more lemon if you like, or pass around wedges at the table.
• Ladle into bowls and top with cilantro.