Lentil soup with spinach and lemon

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Preparation info

  • Serves


    • Difficulty


Appears in

The Cooking of the Middle East

The Cooking of the Middle East

By Claudia Roden

Published 1991

  • About

This is a Lebanese mountain soup.


  • 375 g (12 oz) green lentils, soaked for 1 hour
  • 1 kg (2


Drain the lentils. Put them in a pan with enough water to cover and simmer for 30 minutes or until very tender. Season to taste with salt and pepper towards the end.

Add the spinach to the lentils.

Heat the oil in a frying pan and cook the onions until soft. Add the garlic and, when the aroma rises, add the flour and stir well. Gradually add the water to make a smooth sauce. Pou