This is a very famous and very tasty Lebanese soup made with large brown lentils.

　　

Ingredients

serves 6

　　1 large onion, chopped

　　2 tablespoons olive oil

　　3 cloves garlic, finely chopped

　　1 cup large brown or green lentils (washed)

　　2 medium potatoes, diced

　　2 quarts water or chicken stock (page 143) (or you may use 2 or 3 bouillon cubes)

　　1 pound fresh spinach or frozen leaf spinach (defrosted)

　　1/4 cup chopped cilantro

　　Salt and pepper

　　Juice of 1 1/2 lemons, or more

　　

Step 1

In a large pan, fry the onion in the oil until soft and golden. Add the garlic and stir until it begins to color. Add the lentils and potatoes, and the water or stock, and simmer for 25 minutes, or until the lentils are tender.

　　

Step 2

If using fresh spinach, wash the leaves and put them in a pan with the lid on—and only the water that clings to them—over low heat, until the leaves collapse into a soft mass. Cut the cooked fresh or defrosted frozen spinach into thin ribbons with a knife.

　　

Step 3

Add the spinach and cilantro to the soup and season with salt and pepper. Stir well and add water, if necessary, to have a lighter consistency.

　　

Step 4

Cook a few minutes more and add lemon to taste (it should be tangy) before serving.

　　

Variations

Step 5

For adds bel shaghria, add a handful of vermicelli, broken into small pieces in your hand, a few minutes before the end.

　　

Step 6

For an alternative flavoring, fry 4 or 5 crushed garlic cloves in 2 tablespoons extra-virgin olive oil with 2 teaspoons ground coriander until the aroma rises. Stir this sauce, called takleya, into the soup just before serving.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf