The lemon lentil soup from Lebanese Taverna, but tweaked slightly to our tastes.
Ingredients:
- 1 cup green lentils
- 10 cups liquid (water, vegetable broth, or a combo of the two)
- 1 container/bag of fresh spinach (or more)
- 1 handful of chopped cilantro
- 1 head of garlic, cloves crushed with salt
- 1 yellow onion, chopped
- 2-5 potatoes (red or gold), cubed small
- 1/3 cup extra virgin olive oil (a nice one)
- 1 tsp allspice
- 2 tbsp sumac
- 2 lemons, freshly squeezed (or to taste)
- salt & pepper to taste
Directions:
- Rinse the lentils and place in pot. Add the water/broth and all of the ingredients except for lemon juice.
- Bring to a boil and then simmer for 35 minutes.
- Add lemon juice and serve.
If you mistakenly add the lemon juice at the beginning, it will still be good—just add a squeeze of fresh lemon juice at the end for some additional brightness.
Original recipe found on Facebook.
yikesadoodle! 