Tuesday, May 22, 2012

Rishta - or Lentil and Spinach Soup Lebanese Style


This is one of my favorite dishes that mom prepared for us when we were kids. I love lentils so much i can eat them same as candy :) this is not the exact recipe that my mom used to make but it's close enough. I looked up online for several recipes and kinda combined a few. My mom never used Spinach but i am and i read some recipes calling for tomatoes i skipped the tomatoes.


This step is optional but I was having some beer while making dinner... You may choose your own poison.


Here's the recipe. Enjoy!

2 tablespoons OVOO
2 medium onions, chopped or 1 Large
1-1/2 tsp dried basil
1 Tbs ground coriander seed
1 cup brown lentils, picked over and washed
1 Tbs bouillon powder or 1 cube
1 bay leaf
8 cups water
2 garlic cloves, crushed
1 lb baby spinach or chopped spinach, fresh or frozen, or other greens such as chard
Salt and pepper to taste
1 cup broken vermicelli or other soup noodles

Wash the lentils and place in a soup pot with the bay leaf, bouillon powder or cube and water, and simmer until the lentils are almost tender - about 35 minutes. Simmer so the lentils don't get mushy. While the lentils are simmering heat the oil in a skillet and sauté the onion. Add the basil, coriander, and garlic to the onions; salt and pepper and continue to sauté until the onion starts to caramelize. Add the sautéed onions to the pot, bring back to a simmer. Add in the pasta and simmer for a couple of minutes while you wash and chop the spinach. Add the spinach and taste for salt and pepper. When the pasta is done, the soup is ready to eat. Rishta may be served with a squeeze of lemon juice in each individual bowl. This made about 4 servings.



1 comment:

  1. I like your Lentil soup with a twist! I like how it has coriander seed and you used spinach.

    ReplyDelete