Lebanese Lentil Soup
By Miss Annie on December 11, 2002 and amended by Jim Rose on September 12, 2010
Jim substitutes mint for cilantro, and adds a couple of red peppers.
Prep Time: 10 mins Total Time: 1 3/4 hrs min Serves: 8 -10
1 bunch fresh mint, stems removed
12 cloves garlic
2 1/2 teaspoons salt, divided
2 large onions, chopped fine
2 large red peppers (capsicum)
1 lb lentils, washed and drained
1 1/2 teaspoons cinnamon
12 cups water
1 (10 ounce) boxes frozen spinach
2 medium potatoes, cubed
6 tablespoons lemon juice
Place mint in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.
Process until mixture forms a paste. (Use water to loosen the paste) Set aside.
Sauté onions and peppers in 1/4 cup of olive oil until light brown.Add lentils and mix.
Cook on medium heat for a few minutes.Add cinnamon and water.
Turn heat to medium-high and cook, uncovered, for 45 minutes, stirring occasionally.
Turn heat to medium, add remaining salt, spinach, potatoes and cilantro paste.and cook, uncovered, on low heat until lentils are creamy.
Add lemon juice and continue cooking, uncovered, for 10 minutes.(Total cooking time about 1 1/2 hours.) This soup can be served cold, warm or hot.