Lebanese Lentil Soup
Recipe Description
A Vegetable Soup* Cooking Time: about 1½ hours.
Ingredients
- 1 bunch fresh cilantro, stems removed
- 12 cloves garlic
- olive oil
- 2½ tsp salt, divided
- 2 large onions, chopped fine
- 1 lb lentils, washed and drained
- 1½ tsp cinnamon
- 12 cups water
- 1 box frozen spinach, (about 10oz)
- 2 medium potatoes, cubed
- 6 tbsp lemon juice
- Place the cilantro, garlic, 3 tbsp olive oil, and ½ teaspoon of salt in a food processor.
- Process mixture until a paste forms.
- Set mixture aside.
- Sauté onions in ¼ cup of olive oil until light brown.
- Add lentils and the mixture.
- Cook on medium heat for a few minutes.
- Add cinnamon and water.
- Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
- Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
- And cook, uncovered, on low heat until lentils are creamy.
- Add lemon juice and continue cooking, uncovered, for 10 minutes.
- This soup can be served cold, warm or hot.
This article uses material from the "Lebanese Lentil Soup" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
