This is a wonderful Lebanese soup recipe.
1-1/2 cups of brown or green lentils, washed
2 cups of water.
2 cloves of garlic, crushed with 1-1/2 teaspoon of salt
3/4 cup of onions, chopped
1/2 cup of olive oil
8 spinach leaves, plus a few stalks, finely chopped
1 stalk of celery, finely chopped
1/2 cup of lemon juice
1 TSP. corn flour/cornstarch (optional)
- Place the lentils in a saucepan with 7 cups of water, and bring to a boil.
Cover and simmer until tender.
- Brown the onions in oil.
- Add the chopped spinach and the garlic crushed with salt, and mix well. Sauté slowly until the spinach becomes soft.
- Bring the lentils back to a boil and add the celery and the sautéed mixture.
Turn the heat to low and simmer slowly for 5 minutes.
- For a thin soup mix in the lemon juice and adjust salt to taste. For a thicker soup, mix the corn flour/cornstarch with the lemon juice before adding it to the cooked soup; then allow the soup to simmer for a few minutes longer.
Very delicious ! – Bon appetit !
Recipe donated by Montreal-Lakeshore Rotarian, Joe Tabet