Lebanese Lentil Soup

Easy, economical and supremely satisfying, this soup of lentils (also known as Esau due to its biblical roots) is a cold-weather staple in my house. It’s equally delicious without the spinach, and you could substitute fresh cilantro for the mint.

Ingredients

• 1 bunch fresh cilantro, stems removed
• 12 cloves garlic
• Olive oil
• 2 1/2 tsp salt, divided
• 2 large onions, chopped fine
• 1 lb lentils, washed and drained
• 1 1/2 tsp cinnamon
• 12 cups water
• 1 (10 ounce) box frozen spinach
• 2 medium potatoes, cubed
• 6 tbsp lemon juice

Directions:

Place cilantro in a food processor with garlic, 3 Tbsps olive oil, and 1/2 teaspoon of salt.

Process until mixture forms a paste.

Set aside.

Sauté onions 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.

Cook on low heat until lentils are creamy.

Add lemon juice and continue cooking, uncovered, for 10 minutes.

This soup can be served cold, warm or hot.

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