Lebanese Lentil Soup
Photo: flickr user bobjudge
Ingredients
2 cups dried lentils
2 cups trimmed spinach cut in ½-inch strips (about 8 oz.)
1/2 cup chopped onion
5 cloves garlic, crushed and minced
1 teaspoon coriander seed, crushed
1/2 cup cooked rice
1/4 cup fresh lemon juice
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 ham bone with some meat left on it
Preparation
1
Heat lentils, ham bone, and water in large saucepan to boiling. Reduce heat. Skim the excess; skim off the top as it forms. Simmer, uncovered, 45 minutes. Heat oil in large skillet over medium heat until hot. Add spinach, onion, garlic, and coriander seed; saute until the spinach is wilted. Add rice and the spinach mixture to lentils. Simmer, uncovered, until lentils and onions are tender, 15-20 minutes.
Tools
.
Yield:
4.0 servings
Added:
Monday, November 30, 2009 - 3:18pm