Syrian Style Lentil And Spinach Soup Recipes

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LEBANESE SPINACH AND LENTIL SOUP



Lebanese Spinach and Lentil Soup image

This has fantastic flavor--absolutely love this. Feel free to substitute fresh chard for the spinach or mint for the cilantro. Serve with tzatziki and bread and/or a tomato salad. I used fresh spinach and doubled the recipe. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     Lentil

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

canola oil or olive oil
1 large onion, finely chopped
4 garlic cloves, minced
3 cups water
4 cups chicken stock or 4 cups vegetable stock
1 cup lentils (French blue ones are nice or green)
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
10 ounces frozen spinach, thawed
3 ounces vermicelli, broken (or other fine pasta)
1/2-1 lemon
salt
pepper
1/4 cup cilantro, chopped

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.

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