Lebanese Spinach and Lentil Soup

Recipe by AmyZoe
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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