Lentil soup with spinach (syria and lebanon)
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Brown lentils; rinsed and drained |
| 8 | cups | Water |
| Salt | ||
| ¼ | cup | Finely chopped fresh cilantro leaves |
| 2 | larges | Onion; finely chopped |
| 4 | Cloves garlic; crushed | |
| ¼ | cup | Olive oil |
| 5 | ounces | Spinach leaves; washed and chopped |
| 1 | cup | Finely chopped fresh parsley |
| ½ | cup | Lemon juice |
Directions
Place lentils, water and salt in a pot and cook over a medium heat until the lentils are tender but still intact and slightly firm.
Meanwhile, fry the coriander leaves, onions, and garlic in the oil, stirring until the onions are golden brown. Add the fried mixture with its oil to the lentils, then stir in spinach, parsley, and lemon juice. Simmer until the spinach is cooked. Serve.
VARIATION: Swiss chard may be substituted for the spinach.
*Hanneman > "Shawrbat 'Adas ma' Sabanikh," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath <phannema@...> on Jun 12, 1998, converted by MM_Buster v2.0l.