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Lebanese Lentil Soup

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Ingredients

Adjust Servings:
1 bunch fresh cilantro, stems removed
12 cloves garlic
olive oil
2 1/2 teaspoons salt, divided
2 large onions, chopped fine
1 lb lentils, washed and drained
1 1/2 teaspoons cinnamon
12 cups water
1 (10 ounce) box frozen spinach
2 medium potatoes, cubed

Nutritional information

144.4
Calories
5 g
Calories From Fat
0.6 g
Total Fat
0.1 g
Saturated Fat
0 mg
Cholesterol
774.8 mg
Sodium
28.7 g
Carbs
7.9 g
Dietary Fiber
3.7 g
Sugars
8.4 g
Protein
451 g
Serving Size

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Lebanese Lentil Soup

Features:
    Cuisine:

    Terrific! I modified a little based on what I had, the kids' tastes, and needing dinner done in 40 minutes or less, as follows (for 6 serving recipe):
    2 tsp dried, crushed cilantro leaves (instead of fresh)
    2 scrubbed diced carrots & 2 stalks celery diced (instead of spinach - next time I'll do the spinach, though!)
    cooking mods:
    > no pureeing cilantro
    > add cilantro, cinnamon, and lentils to the saute pan as onions become translucent, keep sauteing for a minute or two (until aromatic)
    > add water and veggies and cook approximately 20-30 minutes, until lentils are tender. Add water as needed while it cooks.

    • 120 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    Lebanese Lentil Soup,Truly, a wonderful soup!,Terrific! I modified a little based on what I had, the kids’ tastes, and needing dinner done in 40 minutes or less, as follows (for 6 serving recipe): 2 tsp dried, crushed cilantro leaves (instead of fresh) 2 scrubbed diced carrots & 2 stalks celery diced (instead of spinach – next time I’ll do the spinach, though!) cooking mods: > no pureeing cilantro > add cilantro, cinnamon, and lentils to the saute pan as onions become translucent, keep sauteing for a minute or two (until aromatic) > add water and veggies and cook approximately 20-30 minutes, until lentils are tender. Add water as needed while it cooks.,We have a Lebanese restaurant in town and we love their lentil soup. I looked for a recipe and found this. I think this soup may be better than what we get at the restaurant. The layers of flavor in this soup are fabulous. I did make a couple of additions. I added salt and pepper to the onions while they were cooking. I added a bit of lemon zest to the cilantro paste (I hate to waste good lemon zest) and I also added carrots along with the potatoes. I also used a combination of chicken stock and water for cooking the lentils and added a bay leaf. I can’t believe how filling this soup is. It is delicious and the leftovers will be even better tomorrow night. Can’t wait!


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    Steps

    1
    Done

    Place Cilantro in a Food Processor With Garlic, 3 Tbsps Olive Oil, and 1/2 Teaspoon of Salt.

    2
    Done

    Process Until Mixture Forms a Paste.

    3
    Done

    Set Aside.

    4
    Done

    Saut Onions in 1/4 Cup of Olive Oil Until Light Brown.

    5
    Done

    Add Lentils and Mix.

    6
    Done

    Cook on Medium Heat For a Few Minutes.

    7
    Done

    Add Cinnamon and Water.

    8
    Done

    Turn Heat to Medium-High and Cook, Uncovered, For 45 Minutes, Stirring Occasionally.

    9
    Done

    Turn Heat to Medium, Add Remaining Salt, Spinach, Potatoes and Cilantro Paste.

    10
    Done

    and Cook, Uncovered, on Low Heat Until Lentils Are Creamy.

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