The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Middle Eastern-style lentil & spinach soup recipe. Enjoy Middle Eastern Cuisine and learn how to make Middle Eastern-style lentil & spinach soup.
Added just before serving, the spices enhance the flavours of this satisfying red lentil soup.
Preparation Time 15 minutes
Cooking Time 25 minutes
Ingredients (serves 4)
1 tbs olive oil
1 large brown onion, coarsely chopped
2L (8 cups) water
1 large Massel vegetable stock cube
325g (1 1/2 cups) red split lentils
1 bunch English spinach, ends trimmed, washed, finely shredded
1 tbs garam masala
3 tsp ground cumin
Lebanese bread, to serve
1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the water and stock cube. Increase the heat to high. Bring to the boil.
2. Add the lentils and stir until well combined. Reduce heat to medium and simmer, uncovered, stirring occasionally, for 15 minutes or until the lentils are tender. Add the spinach and cook, stirring, for 3-4 minutes or until the spinach just wilts. Add the garam masala and cumin, and stir until well combined. Taste and season with salt and pepper.
3. Ladle the soup among serving bowls and serve with Lebanese bread.
To freeze ahead
Prepare the soup to the end of step 2. Set aside for 15 minutes to cool slightly. Ladle the soup into portion-sized freezerproof airtight containers. Label, date and freeze for up to 3 months.
To thaw, place overnight in the fridge.
To reheat, place the soup in a small saucepan. Stir over medium heat until heated through. If you like a thinner consistency, add a little water to the soup. Continue from step 3.
Good Taste - June 2007, Page 21
Recipe by Michelle Southan
More Soup Recipes:
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Moroccan chickpea soup
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