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Lebanese   -   Adas Bsbaanegh (Lentil And Spinach Soup)   adapted from Lebanese Cooking by Dawn, Elaine and Selwa Anthony

  • 1 1/2 Cups Lentils
  • 7 Cups Chicken Stock
  • 2 Cloves Garlic -- Chopped
  • 1 Teaspoon Salt
  • 1 Large Onion -- Chopped
  • 1/4 Cup Olive Oil
  • 1/2 Bunch Spinach -- Chopped
  • 4 Lemons Lemon Juice
  • 1 Teaspoon Cornstarch
  • 1 Stalk Celery -- Chopped
Directions Simmer lentils in stock for 20 minutes. Saute onions in oil until well browned. Add spinach, garlic and salt. Saute until the spinach becomes soft. Add celery to the lentils along with onion mixture. Simmer for 5 minutes. Mix cornstarch with lemon juice and add to the soup, simmer for 15 minutes and serve.
Serves 4
Time to Make 0:00

Printer version   1 Votes - Yum: 5, Easiness: 5, Speed: 4, Overall: 4.66667 Rate this recipe

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