Spinach Lentil Soup
Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.
I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.
My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the years
This Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.
This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon
Spinach Lentil Soup
Cooking and eating are interwoven with my life experiences and memories. Although I do not have a collection of cookbooks in my kitchen, I do have a collection of vivid memories from childhood, from travelling, from work, and of the people I’ve met or grew up with. My memories are always combined with and connected to those of certain dishes.
I love to tell stories and to cook; in fact, there is a unique connection at a very basic, universal level between the recipes and the stories; between receiving and giving, between biology and psychology. I learned or remembered the tastes of most of the dishes I create by remembering their aromas.
My recipes are predominantly Middle Eastern in origin, with others from Latin America and North America, Asia and Africa. In almost all I’ve altered the ingredients somewhat from the traditional recipes to reflect the flavors that have evolved in my version of these dishes over the years
This Lebanese soup is a meal in itself if served with bread. It’s a great winter dish as it is very hearty and incredibly healthy. It is also very easy to make.
This recipe is taken from my book "Scents of Memory: A Delicious Fusion of Stories and Healthy, Affordable Recipes from Around the World." Please check it out on Amazon
Cooking Instructions
- 1
Cook the lentils (if using dried) in a pot of salted water over medium heat for about 25 minutes or until they are very tender. Drain and set aside.
- 2
Rinse and dry the pot and return it to low heat. Sauté the onion and garlic in the oil until light golden.
- 3
Add the mint, pepper and salt. Increase the heat to medium-low, then gradually add the spinach, one package at a time, covering the pot and letting the spinach wilt before adding the next batch.
- 4
Add the cooked lentils, rice, water, lemon juice and stock. Stir to mix well.
- 5
Simmer for at least 20-30 minutes, until the rice is cooked. Taste and make sure
the soup has a subtle lemon and mint flavour—it should not be too lemony. If you need more mint or lemon, add a little at a time. If the soup is too thick, add more water, 1⁄2 cup at a time. As soon as the rice is cooked, remove from the heat.
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