This wonderful Mediterranean Lebanese-style lentil soup sort of resembles split-pea with much more versatility.
It is easy to make and so versatile it can be served hot, warm or cold, which makes it suitable for all seasons.
Usually served garnished with lemon wedges.
Ingredients – Serves 8 -10
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
Preparation
Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.- Process until mixture forms a paste.
- Set aside.
- Sauté onions in 1/4 cup of olive oil until light brown.
- Add lentils and mix.
- Cook on medium heat for a few minutes.
- Add cinnamon and water.
- Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
- Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.
- and cook, uncovered, on low heat until lentils are creamy.
- Add lemon juice and continue cooking, uncovered, for 10 minutes.
- (Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.
! Bon Appétit!
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