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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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Browse similar recipes by category
- 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
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Reduced Carbs
Featured Reviews for This Recipe
From: Jaudon
On Oct 26, 2008
YUM! This soup is excellent! I always crave soups in the fall, and this definitely didn't disappoint. I used some chicken broth with the water, and added some crumbled bacon on top (both needed to be used up). I also added a little cayenne pepper to give it a kick. Thanks again Miss Annie - your recipes are always wonderful!
From: panda1398
On Oct 22, 2008
Easy to make and great flavor. The leftovers were also quite good. Thanks
From: sderkin
On Jan 16, 2008
I make this soup once every 2 months. I worked in a Lebanese restaurant and it was almost identical to it! I do add chopped carrots with the potatoes and I also add a vegetable boullion and don't add salt. The cinnamon is the best, although it seems strange, it gives it the flavor! EVERYONE loves 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!!
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