Middle-Eastern Spinach and Lentil Soup with Meatballs

Name: Middle-Eastern Spinach and Lentil Soup with Meatballs
Prep time: 1 h 10 min
Total time: 1 h 10 min
Yield: Serves 6–8
Ingredients: 1 small onion, grated, or 4 spring onions, chopped; 2 garlic cloves, crushed with 1 teaspoon of salt; 1 tablespoon finely chopped fresh coriander; 1 large onion, chopped; 1 tablespoon finely chopped fresh mint; 750 g (1½ lb) spinach leaves, stalks removed, shredded finely; 1 teaspoon ground cumin; 2 tablespoons finely chopped fresh coriander; 1 small onion, peeled and stuck with a clove securing a bay leaf; 1.5 litres (2½ pints) water; 1 tablespoon olive oil; a generous pinch of ground cinnamon; 1 egg, beaten; 3 tablespoons white breadcrumbs; salt and pepper; 250 g (8 oz) minced lamb; 5 cm (2-inch) strip of lemon zest, chopped; pepper; 250 g (8 oz) brown lentils (preferably Puy lentils); 1 chicken or vegetable stock-cube

Preparation info

Serves
6–8

Difficulty
Easy
Ready in
1 hr 10

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

This soup is a complete meal but is still very good and quite filling even without meatballs. It’s even better if you cook the lentils the day before you plan to eat the soup.

Ingredients

For the soup

250 g (8 oz) brown lentils (preferably Puy lentils)
1 chicken

Autumn
Soup

Method

Rinse the lentils, and put them in a large pan, with the stock-cube, onion stuck with clove and bay leaf and water. Bring the water to the boil and then let it simmer, uncovered, for 40 minutes or until the lentils are tender.
Meanwhile, make the meatballs by placing all the ingredients in a bowl. Mix thoroughly and squeeze all the ingredients together with your f

'Brilliant app for foodies'

'Spotify of cookbooks'

Part of

Autumn Soups

‌

The licensor does not allow printing of this title