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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (564g) Recipe makes 8 servings |
||
| Calories 280 | ||
| Calories from Fat 9 | (3%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.0g | 1% | |
| Saturated Fat 0.2g | 1% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 773mg | 32% | |
| Potassium 1019mg | 29% | |
| Total Carbohydrate 51.8g | 17% | |
| Dietary Fiber 20.7g | 82% | |
| Sugars 3.9g | ||
| Protein 18.0g | 36% | |
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Lebanese Lentil Soup
By: Miss Annie
Dec 11, 2002
Truly, a wonderful soup!
SERVES 8 -10
Ingredients
- 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
- 6 tablespoons lemon juice
Directions
1
Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.2
Process until mixture forms a paste.3
Set aside.4
Sauté onions in 1/4 cup of olive oil until light brown.5
Add lentils and mix.6
Cook on medium heat for a few minutes.7
Add cinnamon and water.8
Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.9
Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.10
and cook, uncovered, on low heat until lentils are creamy.11
Add lemon juice and continue cooking, uncovered, for 10 minutes.12
(Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.
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- Course > Main Dish
- Course > Soups
- Main Ingredient > Vegetables
- Main Ingredient > Beans > Lentils
- Cuisine > Asian > S.W. (Middle Eastern) > Lebanese
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Inexpensive
- Preparation > Equipment > Stove Top
- Occasion > Holiday/Event > Historical/Traditional
- Occasion > Taste/Mood > Comfort Food
- Occasion > To Go... > Potluck
- Occasion > Everyday
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
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- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Nado2003
On Apr 2, 2008
I am sorry but my daughter did not like this lentil soup recipe and she's the reason I make lentil soup. She loves bean soups, especially lentil. But I think the lentils in this soup was all creamy and she likes the lentils distinguishable from the rest. I thought the flavors was good. Thank you.
From: Converting to vegan
On Jan 27, 2008
This was delicious. I was unsure of using cinnamon but decided to go ahead and follow the recipe as posted. It was unlike any other soup I'd ever had but I really liked the mix of flavors. I will definately make this again. Next time I will double it up and freeze single servings of it.
From: damandar
On Sep 14, 2003
I sauted the onions for a long time until they are pretty much carmelized, and I do not use as much lemon juice as the recipe calls for, but I love this soup! I can't think of anything so healthy that tastes so good! I am a beginner, and this is my favorite. Thank you!!
From: najwa
On Jun 30, 2003
This was pretty good. I used only half the garlic and liked it that way .. thanks
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