Lebanesespinachandlentilsoup Recipes

LEBANESE LEMON LENTIL SOUP

Steps:

• Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
• Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

SPINACH LENTIL SOUP

Steps:

• In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
• Heat the oil in a large pot over medium heat, and cook the turkey kielbasa until lightly browned. Mix in onion and carrot, and season with red pepper. Cook and stir until tender. Pour in the water and broth, and mix in lentils. Bring to a boil, reduce heat to low, and simmer 25 minutes.
• Stir the cooked rice and spinach into the soup, and continue cooking 5 minutes before serving.

LEBANESE LENTIL SOUP

Steps:

• Add the lentils to a large pot or Dutch oven and add the broth and water.
• Bring to a boil, cover and simmer until tender, 30 minutes.
• Meanwhile, wash and separate the kale leaves from the stems. Cut the stems to small cubes and cut the leaves in large pieces.
• In a medium skillet melt the butter and add the garlic, cook for less than 1 minute, (don't burn) then add the cilantro, mix it until it softens and remove from heat immediately (the cilantro should stay almost raw green) set aside.
• Once the lentils are soft add all the vegetables celery, carrots, sweet potato, kale stems and ginger and cook until soft, 15 minutes.
• Once they become soft add the mix of cilantro and garlic along with the lemon on simmer for 2 to 3 minutes.
• Remove from heat and add the greens, cover the pot 10 minutes, then mix the soup and serve. Makes 16 cups.

MEDITERRANEAN LENTIL SOUP WITH SPINACH

Steps:

• Sort lentils and rinse under cold water.
• Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
• Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
• Add spinach and lemon juice and cook on HIGH for 20 minutes more.

LEBANESE SPINACH AND LENTIL SOUP

Steps:

• 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.