Soups
Lebanese lemon soup with lentils
40 min4 serv.20 февр. 2026 г.
Description
Perfect for lunch. Heat the oil in a large pot over high heat. When the oil is very hot, add the onion and stir until the onion begins to brown, about 10 minutes. Add the lentils, garlic, frozen spinach, and mint to the pot. Pour in enough water to reach about 2 inches above the lentil mixture. Stir well. Bring to a boil, then reduce heat to medium. Simmer uncovered (without lid) until the lentils are tender, about 20 minutes. If the soup becomes too thick, add a little water. Season with salt to taste. Reduce the heat and stir in the lemon juice. Serve with fresh herbs and sour cream.