Lebanese Spinach and Lentil Soup

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

•  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

Directions

1. 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.
2. Add the garlic and cook for 1 more minute.
3. Add the water, stock, lentils, and spices, and bring to a simmer.
4. Cook, covered, until the lentils are tender, 30 to 40 minutes.
5. In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
6. 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.
7. Transfer the cooked spinach to a plate and set aside.
8. Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
9. Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
10. Add more lemon if you like, or pass around wedges at the table.
11. Ladle into bowls and top with cilantro.