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Friday, October 10, 2008

Lebanese Lentil Soup

Lebanese Lentil Soup
Wonderful Lebanese Lentil Soup with spinach, garlic, onions and celery.

Serves: 4-6
Cooking time: 1 hour

  • 1 ½ cups brown or green lentils, prepared and washed
  • 7 cups water
  • 2 cloves garlic crushed with 1½ teaspoons salt
  • ¾ cup onions, chopped
  • ½ cup olive oil
  • 8 spinach leaves plus a few stalks, chopped finely
  • ½ cup lemon juice
  • 1 teaspoon corn flour / cornstarch (optional)
  • 1 stalk of celery, chopped finely
  • Place the lentils in a saucepan with 7 cups of water and bring to the boil. Cover and simmer until tender.
  • Brown the onions in oil. Add the chopped spinach and the garlic crushed with salt, and mix well. Sauté slowly until the spinach becomes soft.
  • Bring the lentils back to the boil and add the celery and the sautéed mixture. Turn the heat to low and simmer slowly for 5 minutes.
  • For a thin soup, mix in the lemon juice and adjust salt to taste. For a thicker soup, mix the corn flour / cornstarch with the lemon juice before adding it to the cooked soup, and then allow soup to simmer for a few minutes longer.


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