Lebanese Lentil Soup

I constantly crave spicy food. I stock up my kitchen with myriads of peppers and other spices to add that extra touch of oh! to my food.

Yet there are times when just the right mix of ingredients yields a delicious result that needs no spices to ramp it  up another notch! Something simple yet so delicious.

This recipe is concocted from different sources — friends and from tasting it in a Lebanese restaurant

2 cup of lentils
1 bunch of spinach (or swiss chard) chopped
1/2 turnip (or potato) cubed into small squared
1 tsp salt or as desired
1 small onion or 1/2 an onion chopped
2-3 cloves garlic minced
Touch of black pepper
1-2 tsp olive oil

Soak the lentils overnight. In a large pot saute onions and garlic in the oil until lightly brown. Toss in the spinach, and turnip and mix well. Add the lentils, salt and pepper along with  4-5 cups of water and lemon juice. My quick recipe calls for cooking this in a pressure cooker until the first whistle. Stop sooner if desired. If cooking in a pot cook in low flame until cooked to the desired consistency. Servings: 4-5.

4 thoughts on “Lebanese Lentil Soup”

  1. I have red lentils. Do they need to be soaked overnight…I think they are the kind that fall apart into a pureelike texture. What lentils do you like for this recipe?


  2. Reblogged this on Fly 'n Cook and commented:

    Just realized that I crossed the 300 mark…. this was my first recipe that I blogged back in Feb 2010 as I started to collect recipes from friends, family and blogsphere. Enjoy!


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