Title: Lentil Soup with Spinach (Syria And Lebanon)
Categories: Beans, Soups
Yield: 8 servings

1 c Brown lentils; rinsed and
-drained
8 c Water
Salt
1/4 c Finely chopped fresh
-cilantro leaves
2 lg Onion; finely chopped
4 Cloves garlic; crushed
1/4 c Olive oil
5 oz Spinach leaves; washed and
-chopped
1 c Finely chopped fresh parsley
1/2 c Lemon juice

Place lentils, water and salt in a pot and cook over a medium heat until
the lentils are tender but still intact and slightly firm.

Meanwhile, fry the coriander leaves, onions, and garlic in the oil,
stirring until the onions are golden brown. Add the fried mixture with its
oil to the lentils, then stir in spinach, parsley, and lemon juice. Simmer
until the spinach is cooked. Serve.

VARIATION: Swiss chard may be substituted for the spinach.

*Hanneman > "Shawrbat 'Adas ma' Sabanikh," FROM THE LANDS OF FIGS AND
OLIVES, Habeeb Salloum and James Peters. 1995. Paperback 1997: Interlink
Books. ISBN 1566561590

Recipe by: FROM THE LANDS OF FIGS AND OLIVES*

By Kitpath on Jun 12, 1998, converted by
MM_Buster v2.0l.