Lebanese Spinach And Lentil Soup Food

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ADAS BIL HAMOD (LEBANESE LENTIL LEMON SOUP)



Adas bil Hamod (Lebanese Lentil Lemon Soup) image

This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it's so healthy and delicious! Serve with toasted French bread for dipping.

Provided by MissGleasonSanchezApostolides

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

1 tablespoon olive oil
½ cup chopped onions
1 pound brown lentils
3 cloves garlic, minced
1 (16 ounce) package frozen whole leaf spinach
1 tablespoon dried mint, crushed
salt to taste
¾ cup lemon juice

Steps:

  • Heat oil in large pot over high heat. When oil is very hot, add onions and stir until onions begin to turn dark brown and caramelize, about 10 minutes. Put the lentils, garlic, frozen spinach, and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
  • Bring to a boil; reduce heat to medium. Simmer, uncovered, until lentils are tender, about 20 minutes. If soup gets too thick, add a little more water. Salt to taste. Lower heat and stir in lemon juice.

Nutrition Facts : Calories 243.4 calories, Carbohydrate 39.8 g, Fat 2.6 g, Fiber 19.3 g, Protein 17 g, SaturatedFat 0.4 g, Sodium 46.4 mg, Sugar 2.5 g

LEBANESE LEMON LENTIL SOUP



Lebanese Lemon Lentil Soup image

This wonderful comfort soup is a balance of lemon, salt, heat, and savory herbs. Serve it on a cold day. Can be made vegan, vegetarian, or with chicken easily.

Provided by Debra Fox Sullivan

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 2h5m

Yield 10

Number Of Ingredients 18

2 tablespoons olive oil
1 large yellow onion, diced
2 stalks celery with leaves, diced
2 carrots, diced
1 ½ teaspoons minced garlic
6 cups water
2 cups French green lentils
2 tablespoons chopped fresh parsley
1 tablespoon salt, or more to taste
1 tablespoon ground coriander
1 tablespoon ground cumin
1 ½ teaspoons ground black pepper
½ teaspoon cayenne pepper
¼ cup butter
1 cup all-purpose flour
1 lemon, cut into wedges
2 tablespoons chopped fresh parsley
freshly ground black pepper

Steps:

  • Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds. Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, 1 1/2 hours.
  • Whisk butter and flour together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes. Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

Nutrition Facts : Calories 267.6 calories, Carbohydrate 37.8 g, Cholesterol 12.2 mg, Fat 8.2 g, Fiber 13.9 g, Protein 12 g, SaturatedFat 3.4 g, Sodium 755.2 mg, Sugar 2.2 g

LEBANESE SPINACH AND LENTIL SOUP



Lebanese Spinach and Lentil Soup image

This has fantastic flavor--absolutely love this. Feel free to substitute fresh chard for the spinach or mint for the cilantro. Serve with tzatziki and bread and/or a tomato salad. I used fresh spinach and doubled the recipe. Recipe courtesy of Spilling the Beans.

Provided by AmyZoe

Categories     Lentil

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 14

canola oil or olive oil
1 large onion, finely chopped
4 garlic cloves, minced
3 cups water
4 cups chicken stock or 4 cups vegetable stock
1 cup lentils (French blue ones are nice or green)
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
10 ounces frozen spinach, thawed
3 ounces vermicelli, broken (or other fine pasta)
1/2-1 lemon
salt
pepper
1/4 cup cilantro, chopped

Steps:

  • In a large saucepan set over low-moderate heat, saute the onion in a drizzle of oil with a pinch of salt until transparent and starting to brown, 4 to 7 minutes.
  • Add the garlic and cook for 1 more minute.
  • Add the water, stock, lentils, and spices, and bring to a simmer.
  • Cook, covered, until the lentils are tender, 30 to 40 minutes.
  • In the meantime, drain the spinach in a colander and squeeze by handfuls to remove as much liquid as possible.
  • In a large skillet, saute the spinach in batches with a drizzle of olive oil and a pinch of salt until cooked and almost crisp.
  • Transfer the cooked spinach to a plate and set aside.
  • Once the lentils are tender, add the vermicilli pieces and cook until the pasta is nearly tender, about 4 to 6 minutes.
  • Add the sauteed spinach and juice of half a lemon to the pot, stir well, and add salt and pepper.
  • Add more lemon if you like, or pass around wedges at the table.
  • Ladle into bowls and top with cilantro.

TURKISH SPINACH AND LENTIL SOUP



Turkish Spinach and Lentil Soup image

Make and share this Turkish Spinach and Lentil Soup recipe from Food.com.

Provided by Carole Reu

Categories     Lentil

Yield 8 serving(s)

Number Of Ingredients 15

1 cup lentils, uncooked
5 cups nonfat beef broth
1 teaspoon salt
1/4 cup olive oil
2 cups onions, chopped
1/4 teaspoon cayenne
2 bay leaves
1/2 cup bulgur, raw
1/4 cup fresh parsley, chopped
2 cups tomatoes, chopped
1/4 cup tomato paste
1 pinch dried rosemary
salt and pepper
2 cups spinach, coarsely chopped
to taste parsley, chopped

Steps:

  • Rinse the lentils.
  • Bring them to a boil in the beef broth.
  • Reduce heat and simmer, covered, for 40 minutes.
  • Meanwhile, heat the olive oil in a heavy soup pot. Saute the onions until translucent. Add the garlic, cayeene, bay leaves and bulgur.
  • Stir the mixture on medium heat until the onions and bulgur are lightly browned.
  • Mix in the parsley and tomatoes.
  • When the tomatoes begin to give up their juice, gently stir in the tomato paste. Pour the lentils and their liquid into the soup pot with the onions and bulgur.
  • Simmer the soup for 15 minutes.
  • Add the rosemary, salt and pepper to taste. If the lentils and bulgur have absorbed too much liquid, add more broth, water or tomato juice. Remove the bay leaves.
  • Just before serving, stir in the fresh spinach and let it wilt in the hot soup.
  • Garnish with more fresh parsley.
  • NOTES : Serve this soup with crusty bread.
  • Broil the bread on both sides, rubbed with a cut garlic clove, and drizzled with olive oil.

Nutrition Facts : Calories 151.8, Fat 7.2, SaturatedFat 1, Sodium 368.3, Carbohydrate 19.1, Fiber 5.4, Sugar 4.4, Protein 4.8

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