Shorbat Sbanegh Bi-Adas – Spinach Lentil Soup

1 cup whole lentils
4 cups water
2 tsp salt
3/4 cup finely diced red potatoes
2 cups finely chopped fresh spinach
1 cup finely chopped onion
1/2 cup olive oil
6 large cloves garlic, minced
1/4 cup lemon juice

Rinse the lentils and drain. Cook the lentils in the water in a medium
pot until almost tender, about 20 minutes.

Add the salt, potatoes and spinach.

Sauté the onions in the olive oil in a separate pan until limp. Add
half the garlic to the onion and stir well. Sauté until golden brown.

Add the onion to the lentils and bring to a boil while stirring well.
Lower the heat and cook for 20 more minutes. Add the lemon juice and
the rest of the garlic just before serving and stir well. Serve hot or
cold.

Variation: sauté 1/2 cup chopped fresh cilantro along with the garlic
and onions.

From the Tables of Lebanon – Dalal Holmin & Maher Abbas MD