Lentils and Spinach

Name: Lentils and Spinach
Yield: Serves 6
Cuisine: Lebanese
Ingredients: 1 bag of baby leaf spinach or 2 bunches washed and cleaned thoroughly (if you are in for bunches); make sure all the soil is removed and chop roughly; 1 cup of green lentils, washed with warm water and cleaned of any stones or unwanted grains; 1 cup of green lentils, washed with warm water and cleaned of any stones or unwanted grains; 2 onions, peeled and sliced to trenches; 20 ml olive oil; 1 tsp ground cinnamon; 1 vegetable stock cube; 1 tsp salt or to taste; Juice of 1 lemon and another lemon for extra garnish at service; Juice of 1 lemon and another lemon for extra garnish at service; 1.2 litres of boiling water; 50 g toasted pine nuts to scatter at service

Preparation info

Serves
6

Difficulty
Easy

Appears in

Ramadan Express

By Lina Saad

Published 2017

About

This is one of my favourite soups; the combination is incredibly delicious and it is quite a healthy start to the Iftar or breaking fast. Lentils go very well with any form of green and citrus combination and you may eat the soup and then relax for a while as you attend the sunset (maghrib) prayers and then restart your dinner journey.

Ingredients

1 bag of baby leaf spinach or 2 bunches washed and cleaned thoroughly (if you are in for bunches); make sure all the soil is removed and chop roughly

Method

In a pot, add the olive oil and sauté the onions until they are translucent.

Add the washed spinach and let it wilt and cook on relatively medium heat while stirring from time to time.

Add the rinsed green lentils and keep stirring, reduce the heat to the lowest and cover with a lid; allow to steam for about 10 minutes with a stir. Check within 5 minutes.

Season with the