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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Lebanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes. | 2. Place the lentils in a large pot with the water. Bring the water to a boil, reduce to a simmer and cover. Cook for 25-30 minutes until lentils are tender but still retain their shape. | 3. Finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife. | 4. In a separate pan, brown the chopped onions in the oil. Add the spinach leaves and stalks, as well as the garlic paste. Simmer over low heat until the spinach is wilted. | 5. Bring the lentils back to a boil and add the onion spinach mixture and the celery. Turn the heat down again and simmer for 5 minutes. | 6. If you would like a thin soup, add the lemon juice alone. For a thicker soup, whisk the cornstarch into the lemon juice before adding. If adding cornstarch be certain to simmer a few additional minutes until soup thickens. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
brown lentil	1 1/2	cups	dried	-	-	-	-
water	7	cups		0.0	0.0	0.0	0.0
garlic clove	2			-	-	-	-
salt	1	teaspoon	coarse	-	-	-	-
onion	3/4	cup	chopped	48.0	11.208	1.32	0.12
oil	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
spinach leaf	8			361.92	52.5408	45.3024	7.1136
spinach	2 -4			0.0	0.0	0.0	0.0
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
cornstarch	1	teaspoon		10.16	2.4339	0.0069	0.0013
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.