Spinach, lentil and lemon soup, Bedouin-style

Spinach, lentil and lemon soup, Bedouin-style

By
From
Saha
Serves
8
Photographer
Matt Harvey

This is a version of one of Lebanon’s most loved soups, and you will find similar lentil soups all over the Middle East. We had one of the simplest and best meals of our trip at a Bedouin restaurant in the desert town of Palmyra in Syria. We were each served a complimentary cup of this tangy soup before our meal – just the thing for a chilly spring night in the desert.

Ingredients

Quantity Ingredient
50ml olive oil
1 onion, finely sliced
1 garlic clove, finely chopped
150g brown lentils
1 litre water or vegetable stock
1 bunch spinach, stalks removed
1/2 cup coriander leaves
2 lemon, juiced, or more to taste
2 tablespoons Taklia
100g pine nuts, lightly toasted
salt and pepper

Method

  1. Heat the oil in a large heavy-based saucepan and sauté the onion and garlic until they soften. Add the lentils to the pan and stir in well. Add the water or stock and bring to the boil. Simmer until the lentils are very soft – about 30 minutes.
  2. Add the spinach and coriander leaves to the pan then the lemon juice, and season with salt and pepper. Don’t add too much salt as the Taklia is quite salty. Cover the pan and cook for a few more minutes until the spinach wilts. Stir well, then tip into a liquidiser or use a hand blender to purée the soup. If necessary, thin with a little more water to lighten the consistency. It should not be too thick or sludgy.
  3. Stir the Taklia into the hot soup and serve straight away, garnished with the toasted pine nuts.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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