* Exported from MasterCook *
Lebanese Lentil Soup with Spinach - Shawrbat 'Adas ma'Sabanakh
Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup brown lentils -- rinsed
8 cups water
salt -- to taste
1/4 cup finely chopped fresh cilantro leaves
2 large onions -- finely chopped
4 cloves garlic -- crushed
1/4 cup olive oil
1/2 package spinach -- (5-oz of a 10-oz package) washed and chopped
1 cup finely chopped fresh parsley
1/2 cup lemon juice
Place lentils, water and slat in a saucepan and cook over medium heat
until lentils are tender but still intact and slightly firm.
In the meantime, in a frying pan saute cilantro, onions, and garlic in the
oil until they begin to turn brown. Add frying pan contents to lentils,
then stir in spinach, parsley, and lemon juice. Simmer until the spinach
is cooked; serve hot.
Serves 8 to 10.
Swiss chard may be substituted for spinach.
Cuisine:
"Lebanese"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
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Per Serving (excluding unknown items): 143 Calories; 6g Fat (38.1%
calories from fat); 7g Protein; 16g Carbohydrate; 7g Dietary Fiber; 0mg
Cholesterol; 15mg Sodium. Exchanges: 1 Grain(Starch)
Vegetable; 0 Fruit; 1 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0
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