- 1 cup large brown lentils
- 1 lb fresh spinach or 1/2 lb frozen leaf spinach
- 1 large onion, finely chopped
- 3 tbs oil
- 2 tbs tomato paste
- Pinch of cayenne pepper
Soak the lentils if desired, to reduce cooking time.
Put the dry or soaked lentils in a large saucepan. Cover them with about 7 1/2 cups water, bring to a boil, and simmer for 45 to 90 minutes., according to quality and size, and whether or not they have been soaked.
Meanwhile, wash fresh spinach carefully and drain well. Defrost frozen spinach in a colander. Cut into pieces or ribbons. Fry the onion to a russet color in the oil. Add the prepared spinach and sauté over very low heat. It will release a considerable amount of juice. Let it stew in this liqour, covered, for a few minutes. then pour both into the pan with lentils. Stir in tomato paste if using, season, and simmer until the flavors and colors have blended. Add a little more water if soup is too thick, season to taste, and serve immediately.
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