Syrian Style Lentil And Spinach Soup Food
MEDITERRANEAN LENTIL SOUP WITH SPINACH
Make and share this Mediterranean Lentil Soup with Spinach recipe from Food.com.
Provided by PalatablePastime
Categories Lentil
Time 8h40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Sort lentils and rinse under cold water.
- Place lentils, onions, celery, carrots, potato, garlic, cumin seeds, lemon zest, and vegetable broth in the crockpot.
- Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours or until lentils and vegetables are tender.
- Add spinach and lemon juice and cook on HIGH for 20 minutes more.
SYRIAN-STYLE LENTIL AND SPINACH SOUP
This soup is like a warm hug. And it's very easy to prepare.
Provided by AzzaJaba
Categories Spinach Soup
Time 50m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
- Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. Add the spinach, lemon juice, and salt. If you prefer a thinner soup, add a bit more water. Cook until spinach is wilted, about 5 minutes. Adjust salt and lemon to suit your taste.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 24.6 g, Fat 3.8 g, Fiber 10.5 g, Protein 9 g, SaturatedFat 0.5 g, Sodium 303.6 mg, Sugar 2.1 g
TURKISH SPINACH AND LENTIL SOUP
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
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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RECIPE FOR SYRIAN-STYLE LENTIL AND SPINACH SOUP
Cooking times will vary depending on the freshness of the lentils. Ladle a half cup of the soup liquid into a bowl and whisk in the flour to form a paste. Mix the paste into the soup. …
From glorioussouprecipes.com
Estimated Reading Time 50 secs
From glorioussouprecipes.com
Estimated Reading Time 50 secs
- Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally.
- Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes.
SYRIAN-STYLE LENTIL AND SPINACH SOUP - YUM TASTE
Directions. Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to 25 minutes. Cooking times will vary depending on the freshness of the lentils.
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Over a moderate heat, cook the onions in the oil for a good 10 minutes. You want them soft and beginning to turn golden. Add the garlic and toasted cumin and continue to fry over a moderate heat for another couple of minutes. Add the coriander stalks and the water, or enough to fully cover the lentil mix. Turn up the heat and bring to the boil.
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For this recipe, I recommend sticking to brown or green lentils which both hold their shape nicely but also have a mushy texture suitable for soups. You can get away with using French lentils (puy lentils) as they are firm, but their lack of mushiness makes them ideal for salads instead of soups/stews. Because they are thick-skinned, French lentils can take up to …
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Instructions Checklist. Step 1. Heat oil in a pot over medium heat. Stir in onion and cook until soft about 7 minutes, stirring occasionally. Add the lentils and water and bring to a boil, then reduce heat to low and simmer, uncovered, until lentils are tender, 20 to …
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Cook until spinach is wilted about 5 minutes. Just before serving add spinach and lemon juice. Spinach lentil and lemon soup Bedouin-style recipe by Greg Malouf - Heat the oil in a large heavy-based saucepan and sauté the onion and garlic until they soften. Ladle a 125ml of the soup liquid into a bowl and whisk in the flour to form a paste.
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