Description
This is a popular, healthy lentil dish that can be found all over the Middle East. My version is Lebanese, taught to me by my Lebanese mother-in-law. I could eat this every day it’s so healthy and delicious! Serve with toasted French bread for dipping.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onions
- 1 pound brown lentils
- 3 cloves garlic, minced
- 1 (16 ounce) package frozen whole leaf spinach
- 1 tablespoon dried mint, crushed
- salt to taste
- ¾ cup lemon juice
Instructions
- Heat oil in large pot over high heat. When oil is very hot
- add onions and stir until onions begin to turn dark brown and caramelize
- about 10 minutes. Put the lentils
- garlic
- frozen spinach
- and mint into the pot. Pour in enough water so that it is about 2 inches deeper than the lentil mixture. Stir well to loosen browned bits of onion on the bottom of the pot.
- Bring to a boil; reduce heat to medium. Simmer
- uncovered
- until lentils are tender
- about 20 minutes. If soup gets too thick
- add a little more water. Salt to taste. Lower heat and stir in lemon juice.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 8